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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/01/20180124_atc_hawker_fare.mp3\u003c/p>\n\u003cp>When chef James Syhabout set out to write his new cookbook, \u003cem>Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots, \u003c/em>he sampled a recipe that is not on most American dinner tables: Fire ant salad.\u003c/p>\n\u003cp>It's a traditional Lao dish that he ate in his mother's home village. The ants nest in mango trees, and little children are sent into the tree to harvest the ants and fresh egg sacs.\u003c/p>\n\u003cp>\"We got this salad, came to the table and there's like ants crawling in and out of it,\" Syhabout says. \"You just bite them before they bite you.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Laos shares a border with Thailand, and Lao cooking is a cousin to Thai — the distant cousin you've never met.\u003c/p>\n\u003cp>Syhabout says that's kind of the point of his cookbook: To introduce more people to the cuisine\u003c/p>\n\u003cp>\"The food that we know as Thai food, it's sweeter ... I call it the Coca-Cola culture\" he says. \"We all love soda, candy, you know, things that are sweet.\"\u003c/p>\n\u003cp>Syhabout's father is from Laos; his mother is Lao by language and culture, but was born in Thailand. The family came to California as refugees, fleeing violence and the aftermath of the Vietnam War when James was 2 years old. They settled in Oakland, but still ate food that tasted of home, such as curried green beans with candied pork — despite the family's meager means.\u003c/p>\n\u003cp>\"With welfare and food stamps you're only able to buy certain things. We couldn't buy fresh meant — we would only buy Oscar Mayer bacon. So my mother was intuitive enough, and she used bacon to make the green beans for us,\" Syhabout says. \"From a chef's standpoint, I thought it was brilliant. She was just trying to survive and she was homesick.\"\u003c/p>\n\u003cp>His mom opened a Thai restaurant. As a kid he remembers asking his mother, \"Why do you cook Lao for us at home and Thai for the restaurant?\"\u003c/p>\n\u003cp>Her answer involved perception, saying, \"They'll probably say it smells bad and it's too spicy and it doesn't appear appetizing — like, 'look, it's murky green, this thing looks like a bowl of swamp. ' \"\u003c/p>\n\u003cp>He calls the Thai food that most Americans know the \"gateway drug\" to Lao food.\u003c/p>\n\u003cfigure id=\"attachment_124557\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9.jpg\">\u003cimg class=\"size-full wp-image-124557\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9.jpg\" alt=\"When chef James Syhabout set out to write his new cookbook, Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots, he went back to his mother's home village and sampled a recipe that is not on most American dinner tables: fire ant salad.\" width=\"3000\" height=\"1993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9.jpg 3000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-520x345.jpg 520w\" sizes=\"(max-width: 3000px) 100vw, 3000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When chef James Syhabout set out to write his new cookbook, Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots, he went back to his mother's home village and sampled a recipe that is not on most American dinner tables: fire ant salad. \u003ccite>(Eric Wolfinger/HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of Thai food as we know it — laap, papaya salad — it's originated in Laos, it's actually Lao food,\" he says.\u003c/p>\n\u003cp>James says he spent a lot of hours at his mother's restaurant growing up. Because of that he says he missed a lot of events, such as birthday parties, and play dates while he was washing pots and pans and picking the stems off of chilies.\u003c/p>\n\u003cp>That being said, he loved how stimulating a kitchen could be. The smells, the sounds and getting to learn how to use the tools of the kitchen were all things he enjoyed. By his sophomore year of high school, his mind was made up: He would become a chef.\u003c/p>\n\u003cp>After culinary school, Shyabout moved to Europe and trained in classical French techniques, working in some of the best restaurants in the world. Eventually he got the itch to come back to Oakland, and opened the \u003ca href=\"http://commisrestaurant.com/\">city's only Michelin-starred restaurant, Commis\u003c/a> — serving fancy California cuisine.\u003c/p>\n\u003cp>But then, he said, nostalgia set in.\u003c/p>\n\u003cp>\"What got me into cooking in the first place was this food that I crave and miss. It's a shame I that I [didn't] know how to cook it for myself. I didn't feel complete soulfully as a cook,\" Syhabout says. \"Make a perfect ice cream? I can do that. Make bread? I can do that. But make jeow padek? I have no clue.\"\u003c/p>\n\u003cp>So, Syhabout \u003ca href=\"http://www.hawkerfare.com/\">opened Hawker Fare\u003c/a> in San Francisco in 2011. It's a far more casual place in the Bay Area, serving Lao and Thai street food.\u003c/p>\n\u003cfigure id=\"attachment_124558\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3.jpg\">\u003cimg class=\"size-full wp-image-124558\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3.jpg\" alt=\"Chef James Syhabout says Hawker Fare isn't the definitive Lao cookbook and is in no way meant to be. But he is a champion of Lao food because "It's the little country that could"\" width=\"3000\" height=\"1998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3.jpg 3000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-520x346.jpg 520w\" sizes=\"(max-width: 3000px) 100vw, 3000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef James Syhabout says Hawker Fare isn't the definitive Lao cookbook and is in no way meant to be. But he is a champion of Lao food because \"It's the little country that could\" \u003ccite>(Eric Wolfinger/HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cookbook it inspired features plenty of exotic-sounding dishes — including rice-fermented cabbage with pig's ear and scallions — but it's not all complicated. One of the simplest recipes in the cookbook involves just three ingredients: a ramen packet, water and an egg. That dish, Syhabout says, makes him feel like a child again.\u003c/p>\n\u003cp>\"You go home after a long day and you're like — I need a hug. So I make some ramen noodles,\" he says.\u003c/p>\n\u003cp>For the most part, the recipes in the cookbook are made for sharing, being able to serve four, six or eight people.\u003c/p>\n\u003cp>Shyabout says writing the book, remembering certain dishes, was like a time machine. Picturing a dish, he could remember \"who was in the room, what was the lighting like, what was the smells, the colors on the walls — all of a sudden I remember those things, immediately.\"\u003c/p>\n\u003cp>\u003cem>Hawker Fare \u003c/em>isn't the definitive Lao cookbook — and it isn't meant to be. Shyabout simply calls it the \"food about how I grew up.\"\u003c/p>\n\u003cp>But he says he is a champion of Lao food because \"it's this little country that could, [and] I always liked the underdogs.\"\u003c/p>\n\u003cp>He says Lao food is an underdog because everybody knows Thai, yet his book is full of cooking that most Americans have not tasted. At least not yet.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Laos shares a border with Thailand, and Lao cooking is a cousin to Thai — the distant cousin you've never met.\u003c/p>\n\u003cp>Syhabout says that's kind of the point of his cookbook: To introduce more people to the cuisine\u003c/p>\n\u003cp>\"The food that we know as Thai food, it's sweeter ... I call it the Coca-Cola culture\" he says. \"We all love soda, candy, you know, things that are sweet.\"\u003c/p>\n\u003cp>Syhabout's father is from Laos; his mother is Lao by language and culture, but was born in Thailand. The family came to California as refugees, fleeing violence and the aftermath of the Vietnam War when James was 2 years old. They settled in Oakland, but still ate food that tasted of home, such as curried green beans with candied pork — despite the family's meager means.\u003c/p>\n\u003cp>\"With welfare and food stamps you're only able to buy certain things. We couldn't buy fresh meant — we would only buy Oscar Mayer bacon. So my mother was intuitive enough, and she used bacon to make the green beans for us,\" Syhabout says. \"From a chef's standpoint, I thought it was brilliant. She was just trying to survive and she was homesick.\"\u003c/p>\n\u003cp>His mom opened a Thai restaurant. As a kid he remembers asking his mother, \"Why do you cook Lao for us at home and Thai for the restaurant?\"\u003c/p>\n\u003cp>Her answer involved perception, saying, \"They'll probably say it smells bad and it's too spicy and it doesn't appear appetizing — like, 'look, it's murky green, this thing looks like a bowl of swamp. ' \"\u003c/p>\n\u003cp>He calls the Thai food that most Americans know the \"gateway drug\" to Lao food.\u003c/p>\n\u003cfigure id=\"attachment_124557\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9.jpg\">\u003cimg class=\"size-full wp-image-124557\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9.jpg\" alt=\"When chef James Syhabout set out to write his new cookbook, Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots, he went back to his mother's home village and sampled a recipe that is not on most American dinner tables: fire ant salad.\" width=\"3000\" height=\"1993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9.jpg 3000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2016_laos-01541copy_custom-642d81cf2b919ce1a1301b5a0379b42e836039a9-520x345.jpg 520w\" sizes=\"(max-width: 3000px) 100vw, 3000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When chef James Syhabout set out to write his new cookbook, Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots, he went back to his mother's home village and sampled a recipe that is not on most American dinner tables: fire ant salad. \u003ccite>(Eric Wolfinger/HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of Thai food as we know it — laap, papaya salad — it's originated in Laos, it's actually Lao food,\" he says.\u003c/p>\n\u003cp>James says he spent a lot of hours at his mother's restaurant growing up. Because of that he says he missed a lot of events, such as birthday parties, and play dates while he was washing pots and pans and picking the stems off of chilies.\u003c/p>\n\u003cp>That being said, he loved how stimulating a kitchen could be. The smells, the sounds and getting to learn how to use the tools of the kitchen were all things he enjoyed. By his sophomore year of high school, his mind was made up: He would become a chef.\u003c/p>\n\u003cp>After culinary school, Shyabout moved to Europe and trained in classical French techniques, working in some of the best restaurants in the world. Eventually he got the itch to come back to Oakland, and opened the \u003ca href=\"http://commisrestaurant.com/\">city's only Michelin-starred restaurant, Commis\u003c/a> — serving fancy California cuisine.\u003c/p>\n\u003cp>But then, he said, nostalgia set in.\u003c/p>\n\u003cp>\"What got me into cooking in the first place was this food that I crave and miss. It's a shame I that I [didn't] know how to cook it for myself. I didn't feel complete soulfully as a cook,\" Syhabout says. \"Make a perfect ice cream? I can do that. Make bread? I can do that. But make jeow padek? I have no clue.\"\u003c/p>\n\u003cp>So, Syhabout \u003ca href=\"http://www.hawkerfare.com/\">opened Hawker Fare\u003c/a> in San Francisco in 2011. It's a far more casual place in the Bay Area, serving Lao and Thai street food.\u003c/p>\n\u003cfigure id=\"attachment_124558\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3.jpg\">\u003cimg class=\"size-full wp-image-124558\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3.jpg\" alt=\"Chef James Syhabout says Hawker Fare isn't the definitive Lao cookbook and is in no way meant to be. But he is a champion of Lao food because "It's the little country that could"\" width=\"3000\" height=\"1998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3.jpg 3000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ewp2014_thailand-1535copy_custom-44134584deee0f18fd0538b719a075b6d671bed3-520x346.jpg 520w\" sizes=\"(max-width: 3000px) 100vw, 3000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef James Syhabout says Hawker Fare isn't the definitive Lao cookbook and is in no way meant to be. But he is a champion of Lao food because \"It's the little country that could\" \u003ccite>(Eric Wolfinger/HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cookbook it inspired features plenty of exotic-sounding dishes — including rice-fermented cabbage with pig's ear and scallions — but it's not all complicated. One of the simplest recipes in the cookbook involves just three ingredients: a ramen packet, water and an egg. That dish, Syhabout says, makes him feel like a child again.\u003c/p>\n\u003cp>\"You go home after a long day and you're like — I need a hug. So I make some ramen noodles,\" he says.\u003c/p>\n\u003cp>For the most part, the recipes in the cookbook are made for sharing, being able to serve four, six or eight people.\u003c/p>\n\u003cp>Shyabout says writing the book, remembering certain dishes, was like a time machine. Picturing a dish, he could remember \"who was in the room, what was the lighting like, what was the smells, the colors on the walls — all of a sudden I remember those things, immediately.\"\u003c/p>\n\u003cp>\u003cem>Hawker Fare \u003c/em>isn't the definitive Lao cookbook — and it isn't meant to be. Shyabout simply calls it the \"food about how I grew up.\"\u003c/p>\n\u003cp>But he says he is a champion of Lao food because \"it's this little country that could, [and] I always liked the underdogs.\"\u003c/p>\n\u003cp>He says Lao food is an underdog because everybody knows Thai, yet his book is full of cooking that most Americans have not tasted. At least not yet.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Do You Stay Fit as a Food Lover?",
"title": "How Do You Stay Fit as a Food Lover?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>No matter the role—test cook, editor, photographer—employees at America’s Test Kitchen do a lot of eating. (Need proof? See the food diaries that test cooks \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/01/03/what-does-a-test-cook-eat-all-day-anyway/\" target=\"_blank\" rel=\"noopener\">Russell Selander\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/articles/442-developing-recipes-and-eating-a-ton-at-america-s-test-kitchen\" target=\"_blank\" rel=\"noopener\">Lawman Johnson\u003c/a> kept during a typical week.) Such insane levels of consumption means we all have to make an extra effort to ensure we’re, you know, staying healthy(ish). We caught up with two test cooks, two editors, and a photographer to see what they had to say about their unique approaches to health and wellness outside the walls (and even inside the walls) of the test kitchen.\u003c/p>\n\u003ch2>Kate Shannon: Associate Editor, Tastings and Testings\u003c/h2>\n\u003cfigure id=\"attachment_124387\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Sauciers_6458.jpeg\">\u003cimg class=\"size-full wp-image-124387\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Sauciers_6458.jpeg\" alt=\"Kate Shannon\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-520x293.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kate Shannon \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For most of the year, I have a pretty great commute: a 2.5-mile bike ride. It takes me through Olmsted Park, one of the gems in Boston's famed Emerald Necklace, and goes around a pond and a little river. My job is also more physical than a standard editing gig. Reviewing equipment involves a lot of lifting and relocating of heavy items. Our longterm storage unit is a few doors down from the office, and I make regular trips there with carts and dollies loaded with equipment. (If you live near Brookline and see a woman in an alley with a cart full of \u003ca href=\"https://www.americastestkitchen.com/equipment_reviews/1405-best-coffee-maker-automatic-drip\" target=\"_blank\" rel=\"noopener\">coffee makers\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/equipment_reviews/1322-cutting-boards\" target=\"_blank\" rel=\"noopener\">cutting boards\u003c/a>, that's probably me!)\u003c/p>\n\u003ch2>Kevin White: Photographer, Web\u003c/h2>\n\u003cp>It might be a bite of \u003ca href=\"https://www.americastestkitchen.com/recipes/687-chunky-guacamole\" target=\"_blank\" rel=\"noopener\">guacamole\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1621-tortilla-chips\" target=\"_blank\" rel=\"noopener\">chips\u003c/a>, an egg on some toast, a few shrimp leftover from a dish of linguine allo scoglio, or a couple slices of \u003ca href=\"https://www.americastestkitchen.com/recipes/1772-onion-braised-beef-briske\" target=\"_blank\" rel=\"noopener\">brisket\u003c/a>, but none of the daytime snacking that I do seems like that much on its own. All together, though, it’s another thing entirely.\u003c/p>\n\u003cp>I sat down once and plugged everything I ate that day into a calorie counter. Big mistake. I’m not even a cook but since I’m photographing in the kitchen every day, I get first dibs on all the best food as soon as it comes up for grabs. It’s way too easy to gobble up double the recommended intake for my height and weight over the course of the day. And that’s not including dinner at home.\u003c/p>\n\u003cfigure id=\"attachment_124386\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398.jpeg\">\u003cimg class=\"size-full wp-image-124386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398.jpeg\" alt=\"Kevin shoots what is sure to be his next in-kitchen snack.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin shoots what is sure to be his next in-kitchen snack. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To be fair, although I’m generally healthy, I could stand to pass on that last piece of fudge, the \u003ca href=\"http://www.cooksscience.com/recipes/9444-chocolate-financiers/\" target=\"_blank\" rel=\"noopener\">chocolate financiers\u003c/a> that appeared out of nowhere, or the chorizo and potato taco \u003cem>(Ed's note: This is a forthcoming Cook's Illustrated recipe!)\u003c/em> that magically appeared in my hand.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Moderation, or at least attempting some semblance of it, goes a long way. Maybe I’ll pass on that \u003ca href=\"https://www.americastestkitchen.com/recipes/8513-chocolate-caramel-layer-cake\" target=\"_blank\" rel=\"noopener\">chocolate cake\u003c/a>, thank you. Biking the 3.8 miles each way to and from the train station helps as well. After gaining five pounds in my first six months at America’s Test Kitchen, adding the daily bike commute to my routine helped me shave off some of the excess weight. I don’t know if getting the blood pumping before setting upon the kitchen helps digestion, but at least that’s what I’m telling myself.\u003c/p>\n\u003cp>What probably helps more is my actual alternating routine of hitting the gym and going on short bike rides after work. I usually alternate between the two, putting in an hour or so four nights a week, followed by longer rides of up to 50 miles (time and life permitting) on the weekends. But my new secret sauce is running. It’s not really new since I used to run cross country and track in high school, but I haven’t done it consistently in years.\u003c/p>\n\u003cp>I had forgotten what a good workout it is, and if you can get over the natural resistance to suit up and leave your perfectly comfortable house to subject yourself to some self-inflicted pain, then it really is the best bang-for-your-buck in terms of working out. Lately I’ve added it into the mix. I started with a three-miler once a week, but now I’m up to about seven miles a week. Hopefully I can keep up the momentum through the cold winter months. Either that or I’m just going to have to eat less.\u003c/p>\n\u003ch2>Morgan Bolling: Test Cook, Cook's Country\u003c/h2>\n\u003cfigure id=\"attachment_124385\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289.jpeg\">\u003cimg class=\"size-full wp-image-124385\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289.jpeg\" alt=\"Morgan gleefully stirs and temps a fresh batch of her recipe for eggnog.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Morgan gleefully stirs and temps a fresh batch of her recipe for eggnog. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of my most important health practices is to eat a filling, healthy breakfast. I switch between \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1668-nonfat-greek-yogurt\" target=\"_blank\" rel=\"noopener\">Greek yogurt\u003c/a>, smoothies, or a toasted peanut butter and banana sandwich. But whichever I eat, it makes it much easier to really just have a sample of food during tastings—not eat a whole plate. I can say from experience when you go to a tasting for mashed potatoes or smoked ribs on an empty stomach, it can lead to some regrettable decisions.\u003c/p>\n\u003ch2>Mari Levine: Managing Editor, Web\u003c/h2>\n\u003cp>Test cooks eat all day, but at least they're on their feet and moving around. As someone who takes part in a fair share of official tastings and unofficial kitchen lurking, but spends the rest of her day at a computer, I try my best to balance the eating with exercising. I’d say I’m successful about half the time: I bike to work and I play in a bunch of local sports leagues, but there are certainly stretches of time when my only physical activity is walking up and down the stairs to and from tastings. Fortunately, there are enough stairs in the building to counteract much of the work-related eating.\u003c/p>\n\u003ch2>Russell Selander: Associate Editor, Books\u003c/h2>\n\u003cfigure id=\"attachment_124384\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_GreekPasta_5521.jpeg\">\u003cimg class=\"size-full wp-image-124384\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_GreekPasta_5521.jpeg\" alt=\"Russell (middle) discusses different types of Greek pasta with books team colleagues Joe Gitter and Elizabeth Carduff.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russell (middle) discusses different types of Greek pasta with books team colleagues Joe Gitter and Elizabeth Carduff. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it seems like I eat a lot of food, and I do, there are several things I do to help stay fit. First, I'm a big guy with a fast metabolism, so that helps right off the bat. I also walk a lot. I walk at least 2½ miles everyday, sometimes more. I also have a 22-month-old at home, who is very active and keeps me active in the morning, evening, and throughout the day on weekends. I also don't eat a lot at home. Generally, if I do have dinner, that is the only meal I eat at home. The rest of my meals happen when I am \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/01/03/what-does-a-test-cook-eat-all-day-anyway/\" target=\"_blank\" rel=\"noopener\">\"grazing\" here at work\u003c/a>. This also means that all the food I eat is freshly prepared (for the most part) and not a prepackaged or from-frozen meal that might be loaded with sodium and other less-than-nice ingredients.\u003c/p>\n\u003cp>Another thing: portion control. For a tasting, I may only have a tiny bowl of soup, hardly a portion one would get in a restaurant or eat for a meal. And despite being known for having a massive sweet tusk (hehe), I try to limit my sugar intake. While there may be recipes, chapters, or books that are devoted to all things sweet, those tend to be few and far between, so I'm more able to control my sugar intake. I drink any tea or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/581-supermarket-medium-roast-coffee\">coffee\u003c/a> black; I don't drink any soda; I avoid most candy. Though that's not to say I don't indulge in a hearty slice of \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=cake\" target=\"_blank\" rel=\"noopener\">cake\u003c/a> or \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pie\" target=\"_blank\" rel=\"noopener\">pie\u003c/a> now and then.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.americastestkitchen.com/articles/500-how-do-you-stay-fit-as-a-food-lover\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>No matter the role—test cook, editor, photographer—employees at America’s Test Kitchen do a lot of eating. (Need proof? See the food diaries that test cooks \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/01/03/what-does-a-test-cook-eat-all-day-anyway/\" target=\"_blank\" rel=\"noopener\">Russell Selander\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/articles/442-developing-recipes-and-eating-a-ton-at-america-s-test-kitchen\" target=\"_blank\" rel=\"noopener\">Lawman Johnson\u003c/a> kept during a typical week.) Such insane levels of consumption means we all have to make an extra effort to ensure we’re, you know, staying healthy(ish). We caught up with two test cooks, two editors, and a photographer to see what they had to say about their unique approaches to health and wellness outside the walls (and even inside the walls) of the test kitchen.\u003c/p>\n\u003ch2>Kate Shannon: Associate Editor, Tastings and Testings\u003c/h2>\n\u003cfigure id=\"attachment_124387\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Sauciers_6458.jpeg\">\u003cimg class=\"size-full wp-image-124387\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Sauciers_6458.jpeg\" alt=\"Kate Shannon\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Sauciers_6458-520x293.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kate Shannon \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For most of the year, I have a pretty great commute: a 2.5-mile bike ride. It takes me through Olmsted Park, one of the gems in Boston's famed Emerald Necklace, and goes around a pond and a little river. My job is also more physical than a standard editing gig. Reviewing equipment involves a lot of lifting and relocating of heavy items. Our longterm storage unit is a few doors down from the office, and I make regular trips there with carts and dollies loaded with equipment. (If you live near Brookline and see a woman in an alley with a cart full of \u003ca href=\"https://www.americastestkitchen.com/equipment_reviews/1405-best-coffee-maker-automatic-drip\" target=\"_blank\" rel=\"noopener\">coffee makers\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/equipment_reviews/1322-cutting-boards\" target=\"_blank\" rel=\"noopener\">cutting boards\u003c/a>, that's probably me!)\u003c/p>\n\u003ch2>Kevin White: Photographer, Web\u003c/h2>\n\u003cp>It might be a bite of \u003ca href=\"https://www.americastestkitchen.com/recipes/687-chunky-guacamole\" target=\"_blank\" rel=\"noopener\">guacamole\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1621-tortilla-chips\" target=\"_blank\" rel=\"noopener\">chips\u003c/a>, an egg on some toast, a few shrimp leftover from a dish of linguine allo scoglio, or a couple slices of \u003ca href=\"https://www.americastestkitchen.com/recipes/1772-onion-braised-beef-briske\" target=\"_blank\" rel=\"noopener\">brisket\u003c/a>, but none of the daytime snacking that I do seems like that much on its own. All together, though, it’s another thing entirely.\u003c/p>\n\u003cp>I sat down once and plugged everything I ate that day into a calorie counter. Big mistake. I’m not even a cook but since I’m photographing in the kitchen every day, I get first dibs on all the best food as soon as it comes up for grabs. It’s way too easy to gobble up double the recommended intake for my height and weight over the course of the day. And that’s not including dinner at home.\u003c/p>\n\u003cfigure id=\"attachment_124386\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398.jpeg\">\u003cimg class=\"size-full wp-image-124386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398.jpeg\" alt=\"Kevin shoots what is sure to be his next in-kitchen snack.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/ATK-S17_20160519_09-50-52_658398-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin shoots what is sure to be his next in-kitchen snack. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To be fair, although I’m generally healthy, I could stand to pass on that last piece of fudge, the \u003ca href=\"http://www.cooksscience.com/recipes/9444-chocolate-financiers/\" target=\"_blank\" rel=\"noopener\">chocolate financiers\u003c/a> that appeared out of nowhere, or the chorizo and potato taco \u003cem>(Ed's note: This is a forthcoming Cook's Illustrated recipe!)\u003c/em> that magically appeared in my hand.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Moderation, or at least attempting some semblance of it, goes a long way. Maybe I’ll pass on that \u003ca href=\"https://www.americastestkitchen.com/recipes/8513-chocolate-caramel-layer-cake\" target=\"_blank\" rel=\"noopener\">chocolate cake\u003c/a>, thank you. Biking the 3.8 miles each way to and from the train station helps as well. After gaining five pounds in my first six months at America’s Test Kitchen, adding the daily bike commute to my routine helped me shave off some of the excess weight. I don’t know if getting the blood pumping before setting upon the kitchen helps digestion, but at least that’s what I’m telling myself.\u003c/p>\n\u003cp>What probably helps more is my actual alternating routine of hitting the gym and going on short bike rides after work. I usually alternate between the two, putting in an hour or so four nights a week, followed by longer rides of up to 50 miles (time and life permitting) on the weekends. But my new secret sauce is running. It’s not really new since I used to run cross country and track in high school, but I haven’t done it consistently in years.\u003c/p>\n\u003cp>I had forgotten what a good workout it is, and if you can get over the natural resistance to suit up and leave your perfectly comfortable house to subject yourself to some self-inflicted pain, then it really is the best bang-for-your-buck in terms of working out. Lately I’ve added it into the mix. I started with a three-miler once a week, but now I’m up to about seven miles a week. Hopefully I can keep up the momentum through the cold winter months. Either that or I’m just going to have to eat less.\u003c/p>\n\u003ch2>Morgan Bolling: Test Cook, Cook's Country\u003c/h2>\n\u003cfigure id=\"attachment_124385\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289.jpeg\">\u003cimg class=\"size-full wp-image-124385\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289.jpeg\" alt=\"Morgan gleefully stirs and temps a fresh batch of her recipe for eggnog.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_CAN_Eggnog_0289-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Morgan gleefully stirs and temps a fresh batch of her recipe for eggnog. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of my most important health practices is to eat a filling, healthy breakfast. I switch between \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1668-nonfat-greek-yogurt\" target=\"_blank\" rel=\"noopener\">Greek yogurt\u003c/a>, smoothies, or a toasted peanut butter and banana sandwich. But whichever I eat, it makes it much easier to really just have a sample of food during tastings—not eat a whole plate. I can say from experience when you go to a tasting for mashed potatoes or smoked ribs on an empty stomach, it can lead to some regrettable decisions.\u003c/p>\n\u003ch2>Mari Levine: Managing Editor, Web\u003c/h2>\n\u003cp>Test cooks eat all day, but at least they're on their feet and moving around. As someone who takes part in a fair share of official tastings and unofficial kitchen lurking, but spends the rest of her day at a computer, I try my best to balance the eating with exercising. I’d say I’m successful about half the time: I bike to work and I play in a bunch of local sports leagues, but there are certainly stretches of time when my only physical activity is walking up and down the stairs to and from tastings. Fortunately, there are enough stairs in the building to counteract much of the work-related eating.\u003c/p>\n\u003ch2>Russell Selander: Associate Editor, Books\u003c/h2>\n\u003cfigure id=\"attachment_124384\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_GreekPasta_5521.jpeg\">\u003cimg class=\"size-full wp-image-124384\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_GreekPasta_5521.jpeg\" alt=\"Russell (middle) discusses different types of Greek pasta with books team colleagues Joe Gitter and Elizabeth Carduff.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_GreekPasta_5521-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russell (middle) discusses different types of Greek pasta with books team colleagues Joe Gitter and Elizabeth Carduff. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it seems like I eat a lot of food, and I do, there are several things I do to help stay fit. First, I'm a big guy with a fast metabolism, so that helps right off the bat. I also walk a lot. I walk at least 2½ miles everyday, sometimes more. I also have a 22-month-old at home, who is very active and keeps me active in the morning, evening, and throughout the day on weekends. I also don't eat a lot at home. Generally, if I do have dinner, that is the only meal I eat at home. The rest of my meals happen when I am \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/01/03/what-does-a-test-cook-eat-all-day-anyway/\" target=\"_blank\" rel=\"noopener\">\"grazing\" here at work\u003c/a>. This also means that all the food I eat is freshly prepared (for the most part) and not a prepackaged or from-frozen meal that might be loaded with sodium and other less-than-nice ingredients.\u003c/p>\n\u003cp>Another thing: portion control. For a tasting, I may only have a tiny bowl of soup, hardly a portion one would get in a restaurant or eat for a meal. And despite being known for having a massive sweet tusk (hehe), I try to limit my sugar intake. While there may be recipes, chapters, or books that are devoted to all things sweet, those tend to be few and far between, so I'm more able to control my sugar intake. I drink any tea or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/581-supermarket-medium-roast-coffee\">coffee\u003c/a> black; I don't drink any soda; I avoid most candy. Though that's not to say I don't indulge in a hearty slice of \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=cake\" target=\"_blank\" rel=\"noopener\">cake\u003c/a> or \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pie\" target=\"_blank\" rel=\"noopener\">pie\u003c/a> now and then.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.americastestkitchen.com/articles/500-how-do-you-stay-fit-as-a-food-lover\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Associate editor Russell Selander has been a member of the \u003ca href=\"https://www.americastestkitchen.com\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a> books team for three years, during which he's worked on more than a dozen of our \u003ca href=\"http://americastestkitchen.buysub.com/?sourcekey=CAHBDBSL0\" target=\"_blank\" rel=\"noopener\">best-selling cookbooks\u003c/a>. His favorite books to work on have been \u003ca href=\"http://americastestkitchen.buysub.com/homepage/just-released-cook-it-in-cast-iron.html?sourcekey=CARTZCKA0\" target=\"_blank\" rel=\"noopener\">Cook it In Cast Iron\u003c/a> and \u003ca href=\"http://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">T\u003c/a>\u003ca href=\"https://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">he Complete Mediterranean Cookbook\u003c/a>. He enjoys simple preparations—a fresh oyster with a few drops of lemon juice, or a humble plate of charcuterie, cheese, and bread.\u003c/em>\u003c/p>\n\u003cp>__________________________________________________________________\u003c/p>\n\u003cp>Developing recipes for America's Test Kitchen's book team is a pleasure—I get to eat a wide array of delicious foods from cuisines from across the globe. One day we might be developing a recipe for Moroccan-style couscous, and the next we might be tasting several variations of classic lasagna. Every day is different, and that keeps things fresh and exciting.\u003c/p>\n\u003cp>While we get to sample a lot of different types of food during the recipe development process, we also must eat a \u003cem>lot \u003c/em>of everything we cook in order to zero in on the best possible version of a given recipe. Curious to know just how much I eat at work, I decided to keep a food diary for a week. The answer was—unsurprisingly—a ton.\u003c/p>\n\u003ch2>Monday\u003c/h2>\n\u003cp>I started my day with breakfast, which consisted of four \u003ca href=\"https://www.americastestkitchen.com/recipes/7554-perfect-fried-eggs\" target=\"_blank\" rel=\"noopener\">over-easy eggs\u003c/a> and a cup of \u003ca href=\"https://www.americastestkitchen.com/taste_tests/541-supermarket-green-tea\" target=\"_blank\" rel=\"noopener\">tea\u003c/a>. I prefer \u003ca href=\"https://www.americastestkitchen.com/taste_tests/581-supermarket-medium-roast-coffee\" target=\"_blank\" rel=\"noopener\">coffee\u003c/a>, but I’d taken a break for the week. I was feeling good. I was working at my desk on this particular day, so no recipe development for me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First up were some just-out-of-the oven biscuits made for our upcoming book, \u003ca href=\"https://www.amazon.com/Food-Processor-Perfection-Amazing-Powerful/dp/1940352908?tag=akoarticle-20\" target=\"_blank\" rel=\"noopener\">\u003cstrong>\u003cem>Food Processor Perfection\u003c/em>\u003c/strong>\u003c/a>. A call came through on the intercom letting us know what book the tasting was for, and what recipe we were about to taste. With a little \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1619-supermarket-honey\" target=\"_blank\" rel=\"noopener\">honey\u003c/a> (or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/230-raspberry-preserves\" target=\"_blank\" rel=\"noopener\">jam\u003c/a> or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/548-unsalted-butter\" target=\"_blank\" rel=\"noopener\">butter\u003c/a>), the biscuits were irresistible. I ate three.\u003c/p>\n\u003cp>Some time passed as I was working and we got a call for a tasting for another book we’re developing, \u003ca href=\"https://www.amazon.com/Complete-Make-Ahead-Cookbook-Appetizers-Desserts-500/dp/1940352886/?tag=akoarticle-20\" target=\"_blank\" rel=\"noopener\">\u003cstrong>\u003cem>The Complete Make-Ahead Cookbook\u003c/em>\u003c/strong>\u003c/a>. A team member had mushroom and barley stew ready for tasting. This was a fresh version—we like to taste a freshly prepared version of a recipe first to hammer out any kinks like flavor, texture, sauciness, etc., and then we test how making it ahead affects the recipe. We’ll often then conduct a side-by-side tasting of a freshly made version and one made the day before, two days before, three days before, or frozen. This particular tasting was a little too dry to be called a stew—it was more of a rich barley salad with tender mushrooms. The flavors were fantastic, but it wouldn’t fit in the \u003ca href=\"https://www.americastestkitchen.com/recipes/browse/soups\" target=\"_blank\" rel=\"noopener\">soups and stews\u003cstrong> \u003c/strong>\u003c/a>chapter unless we changed it drastically. At that point it’s up to the editors to move it to another chapter, or cut it from the book entirely.\u003c/p>\n\u003cp>Another call: butternut squash puree for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. Delicious—hard to go wrong with a simple, yet flavorful, recipe.\u003c/p>\n\u003cp>Lunch time came and went, and I was too full to even notice.\u003c/p>\n\u003cp>Pasta bake with broccoli rabe for \u003cstrong>\u003cem>Make-Ahead \u003c/em>\u003c/strong>came next. While pasta bakes are not my thing, this was very tasty. The pasta was not completely blown out, albeit a little soft, and the broccoli rabe was just tender, but very bitter (as is expected). The chicken was overcooked and the pasta was not saucy enough. The recipe would need some more testing before it made it into the pages of the book.\u003c/p>\n\u003cp>At about 3:00 p.m. we got another call: \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=apple+pie\" target=\"_blank\" rel=\"noopener\">apple\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pumpkin+pie\" target=\"_blank\" rel=\"noopener\">pumpkin pie\u003c/a> (two of each pie) for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. We compared from-frozen apple and from-frozen pumpkin pies to their fresh counterparts. We thought the fresh were better, but the frozen pies were also up to snuff.\u003c/p>\n\u003cp>Back at my desk, I was contemplating whether I would eat any dinner that night when another call came in. More pasta bake with broccoli rabe! The chicken was overcooked again, so we opted to take it out and sub in sausage. Cooking it less wasn’t an option as the pasta and broccoli rabe would be too firm. Pre-cooking the pasta or broccoli rabe longer was an option, but more fussy and the recipe would not line up with other pasta bakes in the book. The sauciness was nice; the flavors were rich and deep. A lot of food, but just another Monday in the test kitchen.\u003c/p>\n\u003cfigure id=\"attachment_124263\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg\">\u003cimg class=\"size-full wp-image-124263\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taco dip, anyone? \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tuesday\u003c/h2>\n\u003cp>I started the day with a large bowl of Frosted Mini-Wheats with milk, and a cup of tea, before getting to work in the kitchen.\u003c/p>\n\u003cp>At about 10:00 a.m., the Tastings and Testings team were testing watermelon slicers, so there were a lot of watermelon pieces up for grabs. I grabbed a large bowl—it was very good watermelon for that late in the season.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.cookscountry.com/\" target=\"_blank\" rel=\"noopener\">\u003cem>\u003cstrong>Cook’s Country\u003c/strong>\u003c/em>\u003c/a> team was practicing their recipes for the filming of the 2017 television season in the kitchen. There were some extra \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1695-supermarket-parmesan\" target=\"_blank\" rel=\"noopener\">parmesan\u003c/a>-cheese-crusted potatoes; I hovered by the tasting until it was okay to take one. I then took numbers two, three, and four.\u003c/p>\n\u003cp>Lunch time came and there was a call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=chili\" target=\"_blank\" rel=\"noopener\">chili\u003c/a> times two. We tasted fresh chili and day-old chili—not surprisingly, the day-old was a little better! The meat was slightly more tender and the flavors had more time to meld, adding depth.\u003c/p>\n\u003cp>Once we finished the chili, another team member had a tasting: pumpkin pie! Classic and super tasty, and the crust was still crunchy—nothing to change.\u003c/p>\n\u003cp>Next up was a call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: day-old roasted poblano soup. Everything about the soup was great—the corn was still toothsome, and the poblanos had not become slimy, but were still tender and potent. It’s a warm, slightly spiced, lean soup. Perfect for any season.\u003c/p>\n\u003cp>Another \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> call. This time we ate baked pasta with sausage and broccoli rabe. The broccoli rabe was super bitter—it was blanched instead of cooked in the pasta bake from raw. We liked the change from chicken to sausage.\u003c/p>\n\u003cp>Now it was my turn to force a bunch of team members to eat. I was testing a recipe for baked pasta with corn and tomatoes for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>. We ate it fresh—instead of day-old—the first time around. It was a little dry, and there was corn cooked with cream and pureed that resulted in an unappetizing pulp in the pasta. We wanted more tomatoes, which were delicious and balanced the richness of the cream with their tart bites. We decided taking out the laborious step of pureeing the corn would make the recipe easier. To keep the sauce flavorful, I’d instead cook the corn kernels in the cream briefly. We also decided I should add additional broth, double the amount of tomatoes, and double the amount of thyme. It seemed like a lot of big changes, but the recipe was close. Once we’re tweaking a little bit of flavor or adding a bit of this or subtracting a bit of that, that usually means the recipe is almost finished.\u003c/p>\n\u003ch2>Wednesday\u003c/h2>\n\u003cp>Lawman Johnson, one of my team members who is working on a different book—our upcoming \u003cem>\u003cstrong>Complete\u003c/strong>\u003c/em> \u003cstrong>\u003cem>Slow Cooker\u003c/em>\u003c/strong> book—made a heaping plate of steak and eggs for breakfast that was too much for him. I happily accepted half before heading into the kitchen.\u003c/p>\n\u003cp>The first call of the day was for day-old \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=tomato+soup\" target=\"_blank\" rel=\"noopener\">tomato soup\u003c/a>. It tasted great, as expected.\u003c/p>\n\u003cp>I made the second call of the day: garden vegetable pasta sauce. It was a little too loose—the sauce did not cling to the pasta. We liked the tomatoes, but thought we wanted some that didn’t completely break down. I headed back to the kitchen to make some tweaks.\u003c/p>\n\u003cp>The photo team put some \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pizza\" target=\"_blank\" rel=\"noopener\">pizza\u003c/a> onto the counter for anyone to eat. I made sure to grab a slice; it wasn’t long before the cutting board was picked clean.\u003c/p>\n\u003cp>The next call was for another soup: roasted poblano, two days old. Still good!\u003c/p>\n\u003cp>My next attempt at garden vegetable pasta sauce went a little better. The sauce was deeply flavored, but reserving some tomatoes to add in later meant less of them broke down which meant the sauce was less clingy to the pasta. We thought the amount of sauce was right, however, which means I was correct with the amount of vegetable broth I took out of the recipe. The bell peppers, carrots, and zucchini were all perfectly cooked and were a good size for eating with pasta. Umami-rich porcini mushrooms added good depth without making the sauce “mushroomy.” Someone suggested adding in cremini mushrooms instead, but we thought it might not work for a garden vegetable soup because you can’t really grow your own mushrooms. Sticking with porcinis, what I consider a pantry staple, seemed like the best route.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> biscotti was next up. It had the right consistency, texture, and flavor. I wish, pretentiously, I had had a little cappuccino to go with it. I grabbed a cup of tea, but it wasn’t the same.\u003c/p>\n\u003cp>The final call was for truffles (the \u003ca href=\"https://www.americastestkitchen.com/taste_tests/597-dark-chocolate\" target=\"_blank\" rel=\"noopener\">chocolate\u003c/a> kind) from the \u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> book—not a bad way to end the day. I smuggled some home to my wife.\u003c/p>\n\u003cfigure id=\"attachment_124262\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg\">\u003cimg class=\"size-full wp-image-124262\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here, I call my fellow book team members to come taste a plate of lamb meatballs. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Thursday\u003c/h2>\n\u003cp>I ate leftover biscuits for breakfast with a cup of tea. I’d barely settled in before there was a call for roasted poblano soup. It was three days old and it was still great!\u003c/p>\n\u003cp>The next tasting was for my garden vegetable pasta sauce, which I’d made the day before and refrigerated. It reheated without complication. We really thought the zucchini would be overcooked if reheated, but it wasn’t. People wanted me to grate parmesan and serve it with the pasta—cheese makes everything better.\u003c/p>\n\u003cp>The next call was for pesto pasta this time. One day-old, one fresh. The fresh version looked better, but they tasted exactly the same. When this is the case, there’s nothing left to do but continue tasting the dish day after day.\u003c/p>\n\u003cp>Then came another tomato soup tasting—it stores well, I think this was its third day in the fridge.\u003c/p>\n\u003cp>A call for a salad recipe for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book came through next! I was happy because it seemed like this might be a healthy day in the test kitchen. It was for Caesar salad. Not the most vegetable forward salad—but it was a salad nevertheless, and anchovies are healthy, right? Anyway, the dressing was two days old and the fish taste was getting stronger. Stirring in lemon juice helped dramatically. Croutons were tooth crackingly hard—it’s something we’d need to figure out.\u003c/p>\n\u003cp>A call for a farro salad for the \u003cem>\u003cstrong>Make-Ahead\u003c/strong>\u003c/em> book came next. It was tasty, but the dressing became muted the longer it sat. We decided we should reserve some dressing for stirring into the salad when we wanted to taste it next, rather than dumping it all in at the beginning. We’d try that next.\u003c/p>\n\u003cp>The Tastings and Testings team were tasting more watermelons, so there were more watermelon cubes. I think I ate more than a watermelon’s worth.\u003c/p>\n\u003cp>The photo team then dropped some Beef Wellington off on the space on the counter where we put food that is up for grabs. It was incredible. I went back for seconds. And thirds.\u003c/p>\n\u003cp>Then came a baked pasta call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: baked ziti with mushrooms. It was flavorful, but we wanted it to be saucier. There was too much cream in it; it seemed too rich. We ate it again a little bit later. It seemed to us like it should be a weeknight dinner if it could be made that fast—that’s always a good sign. It was very flavorful the second time around. I had seconds, as did everyone else.\u003c/p>\n\u003cfigure id=\"attachment_124261\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg\">\u003cimg class=\"size-full wp-image-124261\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Though I had a rough idea of the amount of food I eat each week in the test kitchen, keeping a diary brought it all into sharp focus. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Friday\u003c/h2>\n\u003cp>Breakfast was an overpriced chocolate croissant from the bakery next to my home. I ate it with a cup of tea.\u003c/p>\n\u003cp>The first call of the day was for biscuits from the \u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> book. They were perfect—I stashed a few away to take home to my wife. After a couple minutes, I ate two more. It seemed I’d be taking less home to my wife.\u003c/p>\n\u003cp>The \u003cstrong>\u003cem>Cook’s Country\u003c/em>\u003c/strong> team was testing their TV recipes again. This time it was fried peach hand pie. Spectacular.\u003c/p>\n\u003cp>Next up: pesto pasta for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. It was the same story as the day before: the flavor was great, but the fresh one looked brighter green than the multi-day-old one. Again, it was still tasty and acceptable.\u003c/p>\n\u003cp>The test cooks working on the soup chapter for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> then called for four soups. First was a roasted red pepper soup. It was great—absolutely one of my favorite soups (and I'm not just saying that because it's a make-ahead adaptation of a recipe I created for the \u003ca href=\"https://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">\u003cem>\u003cstrong>Complete Mediterranean\u003c/strong>\u003c/em>\u003c/a> book). Because of the bulgur, the day-old version was not as good—the bulgur absorbed too much liquid, got too big, and got too mushy. The solution was to keep the bulgur out and stir it in when reheating the soup. I took an extra bowl to snack on later.\u003c/p>\n\u003cp>The next soup was fish stew. It was a bit seafood-y—the fish flavor was getting stronger, but all the vegetables and flavors held up after a day. I asked if we could serve it with lemon wedges.\u003c/p>\n\u003cp>The next soup was \u003cem>posole\u003c/em>, a Mexican soup that often features hominy, which is \u003ca href=\"http://www.cooksscience.com/articles/feature/transforming-corn/\" target=\"_blank\" rel=\"noopener\">nixtamalized corn\u003c/a> (or corn treated with lye or slaked lime). Hominy is essentially corn kernels without their shell, and they puff up like popcorn when cooked. The soup was great—one of my favorites.\u003c/p>\n\u003cp>The final soup of the tasting was chickpea and escarole soup. It was the first time I’d tasted it, and it was very good. The chickpeas held up, the escarole added a pleasant bitterness, and the broth was very flavorful. A well-rounded soup.\u003c/p>\n\u003cp>I held a tasting next for my garden vegetable pasta again. This time we were tasting a from-frozen version. It did not go well. Somehow the zucchini was both mushy and chewy. (Guess you can’t freeze this one.) We decided we’d test a four day-old version the following Monday. (Update: It went so well, I secretly high-fived myself in my head.)\u003c/p>\n\u003cp>Later, a call for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> salad chapter came through: \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1517-canned-white-beans\" target=\"_blank\" rel=\"noopener\">cannellini bean\u003c/a> salad with sherry vinegar and red peppers. Very flavorful. The beans were tender and rich with an acidic dressing—it was very pleasant. The day-old version needed a bit more sherry vinegar added in.\u003c/p>\n\u003cp>The \u003cem>\u003cstrong>Cook’s Country\u003c/strong>\u003c/em> team left some unguarded pulled pork tacos in the kitchen. As I passed the tacos, I caught eyes with Steve Klise, one of the test kitchen’s staff photographers—we both snuck a taco or two.\u003c/p>\n\u003cp>We noticed the \u003cstrong>\u003cem>Cook’s Country\u003c/em>\u003c/strong> team was busy tasting flank steak tacos, so we hovered around until their tasting was over. There was plenty left over. Another taco down the hatch. Both the tacos were fantastic. Which was better you ask? Two different beasts, my friend, but they were both perfect in their own right.\u003c/p>\n\u003cp>Another salad for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: lentil salad with \u003ca href=\"https://www.americastestkitchen.com/taste_tests/514-feta-cheese\" target=\"_blank\" rel=\"noopener\">\u003cstrong>feta\u003c/strong>\u003c/a> and herbs. This one was exquisite. Rich, tender lentils, topped with briny feta, and covered in a fresh, herby vinaigrette. I definitely grabbed a pint container to take some home.\u003c/p>\n\u003cp>Later, a nectarine and blackberry tart appeared on the counter. I wasn’t sure where it came from, but it didn’t matter. The slice I grabbed was bigger than my plate. I ate it like a big slice of pizza.\u003c/p>\n\u003cp>I made the last call of the week for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: defrosted mushroom bolognese heated up and tossed with pasta. It was exactly the same as fresh—no textural or flavor differences. Success! Finally, it was time to clean up and head home for the weekend.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.americastestkitchen.com/articles/440-what-does-a-test-cook-eat-all-day\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Associate editor Russell Selander has been a member of the \u003ca href=\"https://www.americastestkitchen.com\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a> books team for three years, during which he's worked on more than a dozen of our \u003ca href=\"http://americastestkitchen.buysub.com/?sourcekey=CAHBDBSL0\" target=\"_blank\" rel=\"noopener\">best-selling cookbooks\u003c/a>. His favorite books to work on have been \u003ca href=\"http://americastestkitchen.buysub.com/homepage/just-released-cook-it-in-cast-iron.html?sourcekey=CARTZCKA0\" target=\"_blank\" rel=\"noopener\">Cook it In Cast Iron\u003c/a> and \u003ca href=\"http://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">T\u003c/a>\u003ca href=\"https://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">he Complete Mediterranean Cookbook\u003c/a>. He enjoys simple preparations—a fresh oyster with a few drops of lemon juice, or a humble plate of charcuterie, cheese, and bread.\u003c/em>\u003c/p>\n\u003cp>__________________________________________________________________\u003c/p>\n\u003cp>Developing recipes for America's Test Kitchen's book team is a pleasure—I get to eat a wide array of delicious foods from cuisines from across the globe. One day we might be developing a recipe for Moroccan-style couscous, and the next we might be tasting several variations of classic lasagna. Every day is different, and that keeps things fresh and exciting.\u003c/p>\n\u003cp>While we get to sample a lot of different types of food during the recipe development process, we also must eat a \u003cem>lot \u003c/em>of everything we cook in order to zero in on the best possible version of a given recipe. Curious to know just how much I eat at work, I decided to keep a food diary for a week. The answer was—unsurprisingly—a ton.\u003c/p>\n\u003ch2>Monday\u003c/h2>\n\u003cp>I started my day with breakfast, which consisted of four \u003ca href=\"https://www.americastestkitchen.com/recipes/7554-perfect-fried-eggs\" target=\"_blank\" rel=\"noopener\">over-easy eggs\u003c/a> and a cup of \u003ca href=\"https://www.americastestkitchen.com/taste_tests/541-supermarket-green-tea\" target=\"_blank\" rel=\"noopener\">tea\u003c/a>. I prefer \u003ca href=\"https://www.americastestkitchen.com/taste_tests/581-supermarket-medium-roast-coffee\" target=\"_blank\" rel=\"noopener\">coffee\u003c/a>, but I’d taken a break for the week. I was feeling good. I was working at my desk on this particular day, so no recipe development for me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First up were some just-out-of-the oven biscuits made for our upcoming book, \u003ca href=\"https://www.amazon.com/Food-Processor-Perfection-Amazing-Powerful/dp/1940352908?tag=akoarticle-20\" target=\"_blank\" rel=\"noopener\">\u003cstrong>\u003cem>Food Processor Perfection\u003c/em>\u003c/strong>\u003c/a>. A call came through on the intercom letting us know what book the tasting was for, and what recipe we were about to taste. With a little \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1619-supermarket-honey\" target=\"_blank\" rel=\"noopener\">honey\u003c/a> (or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/230-raspberry-preserves\" target=\"_blank\" rel=\"noopener\">jam\u003c/a> or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/548-unsalted-butter\" target=\"_blank\" rel=\"noopener\">butter\u003c/a>), the biscuits were irresistible. I ate three.\u003c/p>\n\u003cp>Some time passed as I was working and we got a call for a tasting for another book we’re developing, \u003ca href=\"https://www.amazon.com/Complete-Make-Ahead-Cookbook-Appetizers-Desserts-500/dp/1940352886/?tag=akoarticle-20\" target=\"_blank\" rel=\"noopener\">\u003cstrong>\u003cem>The Complete Make-Ahead Cookbook\u003c/em>\u003c/strong>\u003c/a>. A team member had mushroom and barley stew ready for tasting. This was a fresh version—we like to taste a freshly prepared version of a recipe first to hammer out any kinks like flavor, texture, sauciness, etc., and then we test how making it ahead affects the recipe. We’ll often then conduct a side-by-side tasting of a freshly made version and one made the day before, two days before, three days before, or frozen. This particular tasting was a little too dry to be called a stew—it was more of a rich barley salad with tender mushrooms. The flavors were fantastic, but it wouldn’t fit in the \u003ca href=\"https://www.americastestkitchen.com/recipes/browse/soups\" target=\"_blank\" rel=\"noopener\">soups and stews\u003cstrong> \u003c/strong>\u003c/a>chapter unless we changed it drastically. At that point it’s up to the editors to move it to another chapter, or cut it from the book entirely.\u003c/p>\n\u003cp>Another call: butternut squash puree for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. Delicious—hard to go wrong with a simple, yet flavorful, recipe.\u003c/p>\n\u003cp>Lunch time came and went, and I was too full to even notice.\u003c/p>\n\u003cp>Pasta bake with broccoli rabe for \u003cstrong>\u003cem>Make-Ahead \u003c/em>\u003c/strong>came next. While pasta bakes are not my thing, this was very tasty. The pasta was not completely blown out, albeit a little soft, and the broccoli rabe was just tender, but very bitter (as is expected). The chicken was overcooked and the pasta was not saucy enough. The recipe would need some more testing before it made it into the pages of the book.\u003c/p>\n\u003cp>At about 3:00 p.m. we got another call: \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=apple+pie\" target=\"_blank\" rel=\"noopener\">apple\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pumpkin+pie\" target=\"_blank\" rel=\"noopener\">pumpkin pie\u003c/a> (two of each pie) for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. We compared from-frozen apple and from-frozen pumpkin pies to their fresh counterparts. We thought the fresh were better, but the frozen pies were also up to snuff.\u003c/p>\n\u003cp>Back at my desk, I was contemplating whether I would eat any dinner that night when another call came in. More pasta bake with broccoli rabe! The chicken was overcooked again, so we opted to take it out and sub in sausage. Cooking it less wasn’t an option as the pasta and broccoli rabe would be too firm. Pre-cooking the pasta or broccoli rabe longer was an option, but more fussy and the recipe would not line up with other pasta bakes in the book. The sauciness was nice; the flavors were rich and deep. A lot of food, but just another Monday in the test kitchen.\u003c/p>\n\u003cfigure id=\"attachment_124263\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg\">\u003cimg class=\"size-full wp-image-124263\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taco dip, anyone? \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tuesday\u003c/h2>\n\u003cp>I started the day with a large bowl of Frosted Mini-Wheats with milk, and a cup of tea, before getting to work in the kitchen.\u003c/p>\n\u003cp>At about 10:00 a.m., the Tastings and Testings team were testing watermelon slicers, so there were a lot of watermelon pieces up for grabs. I grabbed a large bowl—it was very good watermelon for that late in the season.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.cookscountry.com/\" target=\"_blank\" rel=\"noopener\">\u003cem>\u003cstrong>Cook’s Country\u003c/strong>\u003c/em>\u003c/a> team was practicing their recipes for the filming of the 2017 television season in the kitchen. There were some extra \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1695-supermarket-parmesan\" target=\"_blank\" rel=\"noopener\">parmesan\u003c/a>-cheese-crusted potatoes; I hovered by the tasting until it was okay to take one. I then took numbers two, three, and four.\u003c/p>\n\u003cp>Lunch time came and there was a call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=chili\" target=\"_blank\" rel=\"noopener\">chili\u003c/a> times two. We tasted fresh chili and day-old chili—not surprisingly, the day-old was a little better! The meat was slightly more tender and the flavors had more time to meld, adding depth.\u003c/p>\n\u003cp>Once we finished the chili, another team member had a tasting: pumpkin pie! Classic and super tasty, and the crust was still crunchy—nothing to change.\u003c/p>\n\u003cp>Next up was a call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: day-old roasted poblano soup. Everything about the soup was great—the corn was still toothsome, and the poblanos had not become slimy, but were still tender and potent. It’s a warm, slightly spiced, lean soup. Perfect for any season.\u003c/p>\n\u003cp>Another \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> call. This time we ate baked pasta with sausage and broccoli rabe. The broccoli rabe was super bitter—it was blanched instead of cooked in the pasta bake from raw. We liked the change from chicken to sausage.\u003c/p>\n\u003cp>Now it was my turn to force a bunch of team members to eat. I was testing a recipe for baked pasta with corn and tomatoes for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>. We ate it fresh—instead of day-old—the first time around. It was a little dry, and there was corn cooked with cream and pureed that resulted in an unappetizing pulp in the pasta. We wanted more tomatoes, which were delicious and balanced the richness of the cream with their tart bites. We decided taking out the laborious step of pureeing the corn would make the recipe easier. To keep the sauce flavorful, I’d instead cook the corn kernels in the cream briefly. We also decided I should add additional broth, double the amount of tomatoes, and double the amount of thyme. It seemed like a lot of big changes, but the recipe was close. Once we’re tweaking a little bit of flavor or adding a bit of this or subtracting a bit of that, that usually means the recipe is almost finished.\u003c/p>\n\u003ch2>Wednesday\u003c/h2>\n\u003cp>Lawman Johnson, one of my team members who is working on a different book—our upcoming \u003cem>\u003cstrong>Complete\u003c/strong>\u003c/em> \u003cstrong>\u003cem>Slow Cooker\u003c/em>\u003c/strong> book—made a heaping plate of steak and eggs for breakfast that was too much for him. I happily accepted half before heading into the kitchen.\u003c/p>\n\u003cp>The first call of the day was for day-old \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=tomato+soup\" target=\"_blank\" rel=\"noopener\">tomato soup\u003c/a>. It tasted great, as expected.\u003c/p>\n\u003cp>I made the second call of the day: garden vegetable pasta sauce. It was a little too loose—the sauce did not cling to the pasta. We liked the tomatoes, but thought we wanted some that didn’t completely break down. I headed back to the kitchen to make some tweaks.\u003c/p>\n\u003cp>The photo team put some \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pizza\" target=\"_blank\" rel=\"noopener\">pizza\u003c/a> onto the counter for anyone to eat. I made sure to grab a slice; it wasn’t long before the cutting board was picked clean.\u003c/p>\n\u003cp>The next call was for another soup: roasted poblano, two days old. Still good!\u003c/p>\n\u003cp>My next attempt at garden vegetable pasta sauce went a little better. The sauce was deeply flavored, but reserving some tomatoes to add in later meant less of them broke down which meant the sauce was less clingy to the pasta. We thought the amount of sauce was right, however, which means I was correct with the amount of vegetable broth I took out of the recipe. The bell peppers, carrots, and zucchini were all perfectly cooked and were a good size for eating with pasta. Umami-rich porcini mushrooms added good depth without making the sauce “mushroomy.” Someone suggested adding in cremini mushrooms instead, but we thought it might not work for a garden vegetable soup because you can’t really grow your own mushrooms. Sticking with porcinis, what I consider a pantry staple, seemed like the best route.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> biscotti was next up. It had the right consistency, texture, and flavor. I wish, pretentiously, I had had a little cappuccino to go with it. I grabbed a cup of tea, but it wasn’t the same.\u003c/p>\n\u003cp>The final call was for truffles (the \u003ca href=\"https://www.americastestkitchen.com/taste_tests/597-dark-chocolate\" target=\"_blank\" rel=\"noopener\">chocolate\u003c/a> kind) from the \u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> book—not a bad way to end the day. I smuggled some home to my wife.\u003c/p>\n\u003cfigure id=\"attachment_124262\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg\">\u003cimg class=\"size-full wp-image-124262\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here, I call my fellow book team members to come taste a plate of lamb meatballs. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Thursday\u003c/h2>\n\u003cp>I ate leftover biscuits for breakfast with a cup of tea. I’d barely settled in before there was a call for roasted poblano soup. It was three days old and it was still great!\u003c/p>\n\u003cp>The next tasting was for my garden vegetable pasta sauce, which I’d made the day before and refrigerated. It reheated without complication. We really thought the zucchini would be overcooked if reheated, but it wasn’t. People wanted me to grate parmesan and serve it with the pasta—cheese makes everything better.\u003c/p>\n\u003cp>The next call was for pesto pasta this time. One day-old, one fresh. The fresh version looked better, but they tasted exactly the same. When this is the case, there’s nothing left to do but continue tasting the dish day after day.\u003c/p>\n\u003cp>Then came another tomato soup tasting—it stores well, I think this was its third day in the fridge.\u003c/p>\n\u003cp>A call for a salad recipe for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book came through next! I was happy because it seemed like this might be a healthy day in the test kitchen. It was for Caesar salad. Not the most vegetable forward salad—but it was a salad nevertheless, and anchovies are healthy, right? Anyway, the dressing was two days old and the fish taste was getting stronger. Stirring in lemon juice helped dramatically. Croutons were tooth crackingly hard—it’s something we’d need to figure out.\u003c/p>\n\u003cp>A call for a farro salad for the \u003cem>\u003cstrong>Make-Ahead\u003c/strong>\u003c/em> book came next. It was tasty, but the dressing became muted the longer it sat. We decided we should reserve some dressing for stirring into the salad when we wanted to taste it next, rather than dumping it all in at the beginning. We’d try that next.\u003c/p>\n\u003cp>The Tastings and Testings team were tasting more watermelons, so there were more watermelon cubes. I think I ate more than a watermelon’s worth.\u003c/p>\n\u003cp>The photo team then dropped some Beef Wellington off on the space on the counter where we put food that is up for grabs. It was incredible. I went back for seconds. And thirds.\u003c/p>\n\u003cp>Then came a baked pasta call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: baked ziti with mushrooms. It was flavorful, but we wanted it to be saucier. There was too much cream in it; it seemed too rich. We ate it again a little bit later. It seemed to us like it should be a weeknight dinner if it could be made that fast—that’s always a good sign. It was very flavorful the second time around. I had seconds, as did everyone else.\u003c/p>\n\u003cfigure id=\"attachment_124261\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg\">\u003cimg class=\"size-full wp-image-124261\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Though I had a rough idea of the amount of food I eat each week in the test kitchen, keeping a diary brought it all into sharp focus. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Friday\u003c/h2>\n\u003cp>Breakfast was an overpriced chocolate croissant from the bakery next to my home. I ate it with a cup of tea.\u003c/p>\n\u003cp>The first call of the day was for biscuits from the \u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> book. They were perfect—I stashed a few away to take home to my wife. After a couple minutes, I ate two more. It seemed I’d be taking less home to my wife.\u003c/p>\n\u003cp>The \u003cstrong>\u003cem>Cook’s Country\u003c/em>\u003c/strong> team was testing their TV recipes again. This time it was fried peach hand pie. Spectacular.\u003c/p>\n\u003cp>Next up: pesto pasta for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. It was the same story as the day before: the flavor was great, but the fresh one looked brighter green than the multi-day-old one. Again, it was still tasty and acceptable.\u003c/p>\n\u003cp>The test cooks working on the soup chapter for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> then called for four soups. First was a roasted red pepper soup. It was great—absolutely one of my favorite soups (and I'm not just saying that because it's a make-ahead adaptation of a recipe I created for the \u003ca href=\"https://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">\u003cem>\u003cstrong>Complete Mediterranean\u003c/strong>\u003c/em>\u003c/a> book). Because of the bulgur, the day-old version was not as good—the bulgur absorbed too much liquid, got too big, and got too mushy. The solution was to keep the bulgur out and stir it in when reheating the soup. I took an extra bowl to snack on later.\u003c/p>\n\u003cp>The next soup was fish stew. It was a bit seafood-y—the fish flavor was getting stronger, but all the vegetables and flavors held up after a day. I asked if we could serve it with lemon wedges.\u003c/p>\n\u003cp>The next soup was \u003cem>posole\u003c/em>, a Mexican soup that often features hominy, which is \u003ca href=\"http://www.cooksscience.com/articles/feature/transforming-corn/\" target=\"_blank\" rel=\"noopener\">nixtamalized corn\u003c/a> (or corn treated with lye or slaked lime). Hominy is essentially corn kernels without their shell, and they puff up like popcorn when cooked. The soup was great—one of my favorites.\u003c/p>\n\u003cp>The final soup of the tasting was chickpea and escarole soup. It was the first time I’d tasted it, and it was very good. The chickpeas held up, the escarole added a pleasant bitterness, and the broth was very flavorful. A well-rounded soup.\u003c/p>\n\u003cp>I held a tasting next for my garden vegetable pasta again. This time we were tasting a from-frozen version. It did not go well. Somehow the zucchini was both mushy and chewy. (Guess you can’t freeze this one.) We decided we’d test a four day-old version the following Monday. (Update: It went so well, I secretly high-fived myself in my head.)\u003c/p>\n\u003cp>Later, a call for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> salad chapter came through: \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1517-canned-white-beans\" target=\"_blank\" rel=\"noopener\">cannellini bean\u003c/a> salad with sherry vinegar and red peppers. Very flavorful. The beans were tender and rich with an acidic dressing—it was very pleasant. The day-old version needed a bit more sherry vinegar added in.\u003c/p>\n\u003cp>The \u003cem>\u003cstrong>Cook’s Country\u003c/strong>\u003c/em> team left some unguarded pulled pork tacos in the kitchen. As I passed the tacos, I caught eyes with Steve Klise, one of the test kitchen’s staff photographers—we both snuck a taco or two.\u003c/p>\n\u003cp>We noticed the \u003cstrong>\u003cem>Cook’s Country\u003c/em>\u003c/strong> team was busy tasting flank steak tacos, so we hovered around until their tasting was over. There was plenty left over. Another taco down the hatch. Both the tacos were fantastic. Which was better you ask? Two different beasts, my friend, but they were both perfect in their own right.\u003c/p>\n\u003cp>Another salad for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: lentil salad with \u003ca href=\"https://www.americastestkitchen.com/taste_tests/514-feta-cheese\" target=\"_blank\" rel=\"noopener\">\u003cstrong>feta\u003c/strong>\u003c/a> and herbs. This one was exquisite. Rich, tender lentils, topped with briny feta, and covered in a fresh, herby vinaigrette. I definitely grabbed a pint container to take some home.\u003c/p>\n\u003cp>Later, a nectarine and blackberry tart appeared on the counter. I wasn’t sure where it came from, but it didn’t matter. The slice I grabbed was bigger than my plate. I ate it like a big slice of pizza.\u003c/p>\n\u003cp>I made the last call of the week for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: defrosted mushroom bolognese heated up and tossed with pasta. It was exactly the same as fresh—no textural or flavor differences. Success! Finally, it was time to clean up and head home for the weekend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie",
"title": "Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003cstrong>Photos:\u003c/strong> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>, \u003cstrong>Video: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a> and Peter Ruocco\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>I’ve been eating pecan pie my entire life. My mother is from Shreveport, Louisiana and although I was raised in Rochester, New York, pecans were shipped to us every holiday season. It was rare, if not impossible, to find pecans in the stores in Rochester at that time. My grandmother shipped whole pecans in the shell to us and I assisted in removing the nuts from the hard shells using old nutcrackers.\u003c/p>\n\u003cp>My mother made a traditional pecan pie and she didn’t make a crust from scratch. I grew up in the era of newly discovered convenience food and my mother was a working mother so some short cuts were welcomed. Her filling was a typical gooey sweet and heavily nutty one. We almost always ate our slices served warm with vanilla ice cream.\u003c/p>\n\u003cp>As I grew up and traveled and discovered more food, I was exposed to recipes other than my grandmother’s and mother’s. There’s always a next level to discover and create. I’m an admitted chocoholic so when my friend Eve introduced me to her version with the addition of chocolate, I had to add that and make it my own with a touch of bourbon. The quality of the chocolate is very important to me and I’m partial to the local Bay area company \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a>. Amy Guittard is a colleague and friend and she’s the fifth generation in her family to work at the company. And though I love a good barrel-aged bourbon, the quality of bourbon doesn’t matter as much since most of the alcohol is cooked off. Although, since such a small amount is used, better to buy the good stuff for “leftovers.”\u003c/p>\n\u003cp>The best part of this recipe is its simplicity. It’s a real dump and stir. Since so much of holiday meal preparation takes a long time, it’s nice to know that dessert, often the most intimidating part of the meal to make, is just minutes away. This combination of chocolate, pecans and bourbon is so flavorful and rich that just a slightly sweetened home whipped cream is the only accompaniment needed to enjoy this divine combination.\u003c/p>\n\u003cfigure id=\"attachment_122673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2127-new.jpg\" alt=\"Tanya Holland's Chocolate Bourbon Pecan Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's Chocolate Bourbon Pecan Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tanya Holland's Chocolate Bourbon Pecan Pie\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie or 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup dark chocolate chips or bar cut into chunks\u003c/li>\n\u003cli>2 cups pecans, roughly chopped\u003c/li>\n\u003cli>1 cup light brown sugar\u003c/li>\n\u003cli>1/2 cup light corn syrup\u003c/li>\n\u003cli>1/2 cup dark corn syrup\u003c/li>\n\u003cli>4 large eggs, lightly beaten\u003c/li>\n\u003cli>1 Tbl vanilla extract\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1/3 cup bourbon\u003c/li>\n\u003cli>2 Tbl butter, melted\u003c/li>\n\u003cli>1 homemade pie crust (\u003cem>\u003cstrong>see recipe below\u003c/strong>\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122651\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1770-new.jpg\" alt=\"Ingredients for Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 325°F.\u003c/li>\n\u003cli>Roll out pie dough and shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122654\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1945-new.jpg\" alt=\"Roll out pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122655\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1949-new.jpg\" alt='Shape into 9\" pie plate.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle pecans and chocolate chips over bottom of pie dough.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1971-new.jpg\" alt=\"Sprinkle pecans and chocolate chips over bottom of pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle pecans and chocolate chips over bottom of pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. Remove from heat and let cool slightly. Add bourbon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1987-new.jpg\" alt=\"In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1995-new.jpg\" alt=\"Remove from heat and let cool slightly. Add bourbon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from heat and let cool slightly. Add bourbon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile combine eggs, melted butter, and vanilla. Whisk well. Slowly drizzle sugar syrup into egg mixture, whisking constantly. Pour mixture over pecans and chocolate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1977-new.jpg\" alt=\"Combine eggs, melted butter, and vanilla. Whisk well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, melted butter, and vanilla. Whisk well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2005-new.jpg\" alt=\"Slowly drizzle sugar syrup into egg mixture, whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly drizzle sugar syrup into egg mixture, whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2018-new.jpg\" alt=\"Pour mixture over pecans and chocolate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour mixture over pecans and chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-122669\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2022-new.jpg\" alt=\"Spread mixture evenly throughout pie shell.\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spread mixture evenly throughout pie shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place pie in oven for 1 hour. Filling should be slightly browned and firm. Let cool 1 hour before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2041-new.jpg\" alt=\"Place pie in oven for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place pie in oven for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2146-new.jpg\" alt=\"Filling should be slightly browned and firm. Let cool 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filling should be slightly browned and firm. Let cool 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3664-new1.jpg\" alt=\"Slice, Serve and Enjoy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice, Serve and Enjoy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3613-new.jpg\" alt=\"Slice of Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice of Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Homemade Pie Crust\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie crust\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients for pie dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup all purpose flour\u003c/li>\n\u003cli>¼ teaspoon baking powder\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>6 tablespoons cold butter, diced\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Stir together flour, baking powder, and salt in a medium bowl. Use a pastry cutter or your fingers to combine butter with dry ingredients until the butter is pea-sized. Add sour cream and mix just until incorporated.\u003c/li>\n\u003cli>Scrape dough onto a lightly floured board and knead together briefly. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour before rolling out.\u003c/li>\n\u003cli>Roll dough on a lightly floured into a circle slightly larger than the pie pan. Fit the dough into the pan and trim excess dough from around the edges. Pinch edges of the dough between the thumb and middle finger to form scalloped edges.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3585-new1.jpg\" alt=\"Cheers and Happy Holidays!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheers and Happy Holidays! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "For the holidays, chef Tanya Holland from Oakland’s Brown Sugar Kitchen shares her Pecan Pie recipe flavored with dark chocolate and spiked with a very big shot of bourbon.",
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"description": "For the holidays, chef Tanya Holland from Oakland’s Brown Sugar Kitchen shares her Pecan Pie recipe flavored with dark chocolate and spiked with a very big shot of bourbon.",
"title": "Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cstrong>Photos:\u003c/strong> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>, \u003cstrong>Video: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a> and Peter Ruocco\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>I’ve been eating pecan pie my entire life. My mother is from Shreveport, Louisiana and although I was raised in Rochester, New York, pecans were shipped to us every holiday season. It was rare, if not impossible, to find pecans in the stores in Rochester at that time. My grandmother shipped whole pecans in the shell to us and I assisted in removing the nuts from the hard shells using old nutcrackers.\u003c/p>\n\u003cp>My mother made a traditional pecan pie and she didn’t make a crust from scratch. I grew up in the era of newly discovered convenience food and my mother was a working mother so some short cuts were welcomed. Her filling was a typical gooey sweet and heavily nutty one. We almost always ate our slices served warm with vanilla ice cream.\u003c/p>\n\u003cp>As I grew up and traveled and discovered more food, I was exposed to recipes other than my grandmother’s and mother’s. There’s always a next level to discover and create. I’m an admitted chocoholic so when my friend Eve introduced me to her version with the addition of chocolate, I had to add that and make it my own with a touch of bourbon. The quality of the chocolate is very important to me and I’m partial to the local Bay area company \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a>. Amy Guittard is a colleague and friend and she’s the fifth generation in her family to work at the company. And though I love a good barrel-aged bourbon, the quality of bourbon doesn’t matter as much since most of the alcohol is cooked off. Although, since such a small amount is used, better to buy the good stuff for “leftovers.”\u003c/p>\n\u003cp>The best part of this recipe is its simplicity. It’s a real dump and stir. Since so much of holiday meal preparation takes a long time, it’s nice to know that dessert, often the most intimidating part of the meal to make, is just minutes away. This combination of chocolate, pecans and bourbon is so flavorful and rich that just a slightly sweetened home whipped cream is the only accompaniment needed to enjoy this divine combination.\u003c/p>\n\u003cfigure id=\"attachment_122673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2127-new.jpg\" alt=\"Tanya Holland's Chocolate Bourbon Pecan Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's Chocolate Bourbon Pecan Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tanya Holland's Chocolate Bourbon Pecan Pie\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie or 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup dark chocolate chips or bar cut into chunks\u003c/li>\n\u003cli>2 cups pecans, roughly chopped\u003c/li>\n\u003cli>1 cup light brown sugar\u003c/li>\n\u003cli>1/2 cup light corn syrup\u003c/li>\n\u003cli>1/2 cup dark corn syrup\u003c/li>\n\u003cli>4 large eggs, lightly beaten\u003c/li>\n\u003cli>1 Tbl vanilla extract\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1/3 cup bourbon\u003c/li>\n\u003cli>2 Tbl butter, melted\u003c/li>\n\u003cli>1 homemade pie crust (\u003cem>\u003cstrong>see recipe below\u003c/strong>\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122651\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1770-new.jpg\" alt=\"Ingredients for Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 325°F.\u003c/li>\n\u003cli>Roll out pie dough and shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122654\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1945-new.jpg\" alt=\"Roll out pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122655\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1949-new.jpg\" alt='Shape into 9\" pie plate.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle pecans and chocolate chips over bottom of pie dough.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1971-new.jpg\" alt=\"Sprinkle pecans and chocolate chips over bottom of pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle pecans and chocolate chips over bottom of pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. Remove from heat and let cool slightly. Add bourbon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1987-new.jpg\" alt=\"In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1995-new.jpg\" alt=\"Remove from heat and let cool slightly. Add bourbon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from heat and let cool slightly. Add bourbon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile combine eggs, melted butter, and vanilla. Whisk well. Slowly drizzle sugar syrup into egg mixture, whisking constantly. Pour mixture over pecans and chocolate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1977-new.jpg\" alt=\"Combine eggs, melted butter, and vanilla. Whisk well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, melted butter, and vanilla. Whisk well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2005-new.jpg\" alt=\"Slowly drizzle sugar syrup into egg mixture, whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly drizzle sugar syrup into egg mixture, whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2018-new.jpg\" alt=\"Pour mixture over pecans and chocolate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour mixture over pecans and chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-122669\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2022-new.jpg\" alt=\"Spread mixture evenly throughout pie shell.\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spread mixture evenly throughout pie shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place pie in oven for 1 hour. Filling should be slightly browned and firm. Let cool 1 hour before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2041-new.jpg\" alt=\"Place pie in oven for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place pie in oven for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2146-new.jpg\" alt=\"Filling should be slightly browned and firm. Let cool 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filling should be slightly browned and firm. Let cool 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3664-new1.jpg\" alt=\"Slice, Serve and Enjoy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice, Serve and Enjoy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3613-new.jpg\" alt=\"Slice of Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice of Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Homemade Pie Crust\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie crust\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients for pie dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup all purpose flour\u003c/li>\n\u003cli>¼ teaspoon baking powder\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>6 tablespoons cold butter, diced\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Stir together flour, baking powder, and salt in a medium bowl. Use a pastry cutter or your fingers to combine butter with dry ingredients until the butter is pea-sized. Add sour cream and mix just until incorporated.\u003c/li>\n\u003cli>Scrape dough onto a lightly floured board and knead together briefly. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour before rolling out.\u003c/li>\n\u003cli>Roll dough on a lightly floured into a circle slightly larger than the pie pan. Fit the dough into the pan and trim excess dough from around the edges. Pinch edges of the dough between the thumb and middle finger to form scalloped edges.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3585-new1.jpg\" alt=\"Cheers and Happy Holidays!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheers and Happy Holidays! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "After Heroic Efforts by Restaurateurs, North Bay Restaurants Are Still Here and Need Your Support",
"title": "After Heroic Efforts by Restaurateurs, North Bay Restaurants Are Still Here and Need Your Support",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In early October, a series of devastating fires ripped through Northern California. Now, with the fires at 100 percent containment, the region faces a new challenge: recovery. For restaurant owners, who rely on Sonoma County’s tourism to sustain themselves and their employees, the fires threw things previously guaranteed--a steady stream of tourists during barrel tasting season as well as a place to live--into upheaval. We talked to Sonoma County restaurateurs who helped others as they grappled with uncertainty and their own personal losses during the fire, about their experiences and plans for the future.\u003c/p>\n\u003ch2>Terri and Mark Stark\u003c/h2>\n\u003cfigure id=\"attachment_122309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0810-new.jpg\" alt=\"Terri and Mark Stark at their restaurant Bird & The Bottle in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Terri and Mark Stark at their restaurant Bird & The Bottle in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.starkrestaurants.com/stark-restaurant/willis-wine-bar/\">Willi's Wine Bar\u003c/a> was Mark and Terri Stark’s first restaurant. It was inspired by their second date, where they sat at the bar instead of a table, happily chatting with the staff and each other over a collection of smaller dishes. Their dream of opening a place like that was realized in 2002, when they had finally saved enough money to open Willi’s in an old Santa Rosa roadhouse. The Starks would eventually go on to open \u003ca href=\"http://www.starkrestaurants.com/\">five more restaurants\u003c/a>, but there was always something special about Willi’s. It was one of the first places to offer a now-popular selection of small plates, and more importantly, it had a distinctly local, comfortable feeling. You could enjoy a glass of local wine with friends, with no snobbery and no dress code. Dogs were welcome, as were small children. [\u003ca href=\"https://www.youtube.com/watch?v=zc8CUswAc44\">\u003cem>Willi's Wine Bar was featured on Check, Please! Bay Area in 2013\u003c/em>\u003c/a>]\u003c/p>\n\u003cp>Willi’s burned down in the early hours of Monday, October 9. That morning, Terri Stark was woken up by a call from their director of operations. She was fleeing from her home in the burning Coffey Park neighborhood and arrived at the Stark’s house with just her pajamas and purse. Soon, the Starks received another call. The manager who shut down Willi’s that night had heard about the fire, and raced back to turn off the restaurant's gas. He then climbed on the roof to hose it down. He decided it was time to leave when he started noticing that the cars speeding down Old Redwood Highway were on fire.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"122316,122321,122320,122318,122377,122317,122315,122327\"]\u003c/p>\n\u003cp>The Starks didn’t know for certain if Willi’s had burned until around three in the morning, when local newspaper the \u003cem>Press Democrat\u003c/em> \u003ca href=\"http://www.pressdemocrat.com/news/7507522-181/fire-destroys-paradise-ridge-winery?artslide=5\">posted a picture\u003c/a> of the burning restaurant on their website. Their next days were spent in what Stark calls, “true survival mode,” as they hosted a house full of evacuated friends and were ready to evacuate themselves at any moment. On Thursday, they opened their other five restaurants (they had tried to open Wednesday, but the smoke was too thick.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It was really to get people back to work,” Terri Stark said of the decision to reopen. Her staff--the Starks employ over 400 people across their restaurants--was grappling with the same trauma and loss as everyone in the county, but as service industry workers, any time to the restaurant was closed meant a dip in their paycheck. “Our community needed a place to go again to have that meal or some semblance of normalcy,” she said. “I just felt like it was our duty to get the restaurants open as soon as possible.”\u003c/p>\n\u003cp>From Thursday to Sunday, the Starks provided free meals to evacuees and first responders at their remaining restaurants. Stark also started the daunting task of finding jobs for all 52 displaced Willi’s Wine Bar employees at their other restaurants. (As of our interview, she had succeeded.)\u003c/p>\n\u003cfigure id=\"attachment_122307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0800-new.jpg\" alt=\"Terri and Mark Stark at Bird & The Bottle. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Terri and Mark Stark at Bird & The Bottle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The restaurants are our employees’ second home. And within each restaurant, they make up a family of their own,” she said. “For them to be around each other, it was really powerful and important.”\u003c/p>\n\u003cp>The Starks are still trying to find out if they can rebuild Willi’s--the historic nature of the property means it requires a host of improvements before it can operate as a commercial space--and in the meantime, they’re doing everything they can to ensure their guests have a great experience, so that Sonoma County remains a destination for tourists.\u003c/p>\n\u003cp>“Much of what Sonoma has to offer as far as wine country experience is still here and beautiful,” Stark said. “It would be even a bigger tragedy if businesses couldn’t survive in the aftermath of this and people lost their jobs. The trickle down from that is just going to add to the devastation.”\u003c/p>\n\u003ch2>Dustin Valette\u003c/h2>\n\u003cfigure id=\"attachment_122335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1066-new.jpg\" alt=\"Dustin Valette at his restaurant Valette Healdsburg. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dustin Valette at his restaurant Valette Healdsburg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dustin Valette grew up around airports. His mom flew for for REACH Air Medical Services, his dad for Cal Fire, so he’d end up waiting for them at the airport, washing planes and doing other chores. Sometimes during those trips, the airport would receive news of an airplane crash. Valette would be quickly shuffled away to his grandfather’s house, where he’d spend hours worrying, not knowing if the plane that had gone down had been carrying his parents, or one of their coworkers that had been over for dinner the previous Sunday.\u003c/p>\n\u003cp>Valette didn’t follow his parents’ path. He became a chef instead and opened \u003ca href=\"http://www.valettehealdsburg.com/\">Valette\u003c/a> in Healdsburg in 2015. But his experiences growing up gave him an intimate knowledge of not just the uncertainty that comes with loving a first responder, but the logistics of their deployment. So when he was woken up early Monday by his young daughters, and started to hear about the fire’s horror from his friends, he knew that all firefighters would be deployed to fight it--except for one, who would required to stay back and cook for the rest of the team. What if, Valette thought, he did what he does best--cooking--so as many firefighters as possible could do what they do best?\u003c/p>\n\u003cp>That Monday, Valette went to his closed restaurant, took stock of what he had, and started cooking meals for the first responders like his dad, still a Cal Fire pilot. “Monday, those first responders had Kobe steaks, lobster and caviar, because that's what we had in our walk-in,” Valette said. They made 150 meals that first day, and by the end of the week, with the help of friends, they were making about 400 dinners a night for the first responders, a pattern they continued for about a week and a half. At one point, a crew in Geyserville loaded up one of their trucks with the food, and brought it up to the middle of the fire so the crew could take a break.\u003c/p>\n\u003cp>The meals didn't just provide sustenance but an injection of morale, Valette said. “When we showed up on Wednesday afternoon, they were eating government-issued peanut butter, and government-issued bread. So basically, hell,” he said. “To see them go from [a] piece of peanut butter and cold bread to eating roasted pork and braised chicken…[we gave] them a sense of something to look forward to at the end of the day, fuel that wasn't just calories, but a sense of enjoyment.”\u003c/p>\n\u003cp>“The morale changed instantaneously. It was like...kids at Christmas,” he continued. “Everybody came running out of the tents, everyone's clapping, and these are people who are risking their lives. Jumping out of helicopters into burn zones to put out a fire, with nothing but a rake. And here they are, coming right up like little kids clapping, because it was such a huge thing for them.”\u003c/p>\n\u003cp>The fires are now contained, but Valette still has plans to help the first responders. He’s working at \u003ca href=\"http://chefsgiving.org/\">Chefsgiving\u003c/a>, a chef-driven fundraiser, and he’s also the chair of \u003ca href=\"https://www.riseupsonoma.org/\">Rise Up Sonoma\u003c/a>, a December fundraiser featuring food, wine and a silent auction.\u003c/p>\n\u003cfigure id=\"attachment_122338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1108-new.jpg\" alt=\"Dustin Valette in the open kitchen at Valette. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-122338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dustin Valette in the open kitchen at Valette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while his restaurant is safe, as is his home, he’s still recovering in other ways.\u003c/p>\n\u003cp>“We're definitely nervous. I mean, in the first two weeks our restaurant lost $60,000. And that was just because we were putting a lot of money out for first responders, but also because the sales, the revenue, wasn't there. And I think everybody, in the industry, is nervous,” he said. And It’s not just the obvious--hotels and restaurants--that will be affected by a drop in tourism, he added.\u003c/p>\n\u003cfigure id=\"attachment_122343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1035-new.jpg\" alt=\"Interior bar and dining area at Valette's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior bar and dining area at Valette's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our cheese lady. Simple and funny as that is, our cheese lady, who we buy cheese from...We didn't order cheese for a week, because we didn't have people buying the cheese,” he said. “So, all of a sudden, she's not selling the cheese, she has to cut back her staff, and then, the delivery driver who usually gets paid 100 bucks to go drive here and drop it off, well, they don't need him, so he doesn't need to work, so his hours [are] cut. It's just a huge trickle-down effect.”\u003c/p>\n\u003ch2>The Ochoa Family\u003c/h2>\n\u003cfigure id=\"attachment_122340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1184-new.jpg\" alt=\"Sergio Ochoa, owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sergio Ochoa, owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the night of Sunday, October 8, the Ochoa family, owners of popular downtown Santa Rosa taqueria \u003ca href=\"http://www.elpatio2.com/\">El Patio #2\u003c/a>, watched a movie together at their Fountaingrove home. The daughter, Maria Ochoa, fell asleep during the movie, and afterwards, when the rest of the family headed to bed, she wasn’t tired. So she stayed up, watching YouTube videos late into the night. As it grew later, she started noticing things. The people talking outside her window still hadn’t left. People were starting their cars. The smell of smoke her family had noted earlier still lingered.\u003c/p>\n\u003cp>“I couldn’t go to sleep,” she said. So she stepped outside. “Once I went out to see, I felt this heat wave.” That’s when she went back in and woke up her mom.\u003c/p>\n\u003cfigure id=\"attachment_122301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0655-new.jpg\" alt=\"Maria Ochoa, daughter of the owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maria Ochoa, daughter of the owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Ochoas decided to leave for another property they owned that they usually rent out, but was currently empty, They gathered their cats and dogs, but Maria’s mother was forced to leave her beloved pet birds behind as they fled. The next morning, her mother returned to the neighborhood for them, but the road was blocked off. A police officer took pity on her, and escorted her back to their house.\u003c/p>\n\u003cp>“She was the first one to notice that our house was gone,” Maria said. “She came back crying and she told us all that our house was gone.”\u003c/p>\n\u003cp>The Ochoas didn’t open El Patio on Monday or Tuesday. But on Wednesday, Maria and her father, Sergio Ochoa, El Patio’s owner, were back with their employees, making tacos and burritos for their customers as they adjusted to their new life. A friend of the family noticed their dedication, and posted about Sergio’s return to work on Facebook \u003ca href=\"https://www.facebook.com/ortizesmeralda/posts/10155699200303446\">in a post\u003c/a> that quickly amassed more than a hundred supportive comments.\u003c/p>\n\u003cdiv align=\"center\">\u003ciframe src=\"https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fortizesmeralda%2Fposts%2F10155699200303446&width=500\" width=\"500\" height=\"631\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowtransparency=\"true\">\u003c/iframe>\u003c/div>\n\u003cp>“It was really amazing,” Maria Ochoa said, of the post. “I didn’t know people showed that much love for us, especially [for] my dad. I couldn’t believe it. I couldn’t stop smiling.”\u003c/p>\n\u003cp>As word spread, the Ochoas have been inundated with gifts of clothing and gift cards. The support surprised Sergio, who didn’t expect people to be thinking about him. It’s a role reversal for Sergio, who is usually the one helping others--in particular, the homeless people who occupy the park across from the restaurant, who Ochoa \u003ca href=\"http://www.ktvu.com/news/ktvu-local-news/santa-rosa-restaurant-owner-feeds-the-homeless\">regularly feeds\u003c/a>, passing out burritos to those who seem hungry. “I had a little change five years ago,” Ochoa said. All of a sudden, he started “worry[ing] about other people on the streets. And I started giving some meals, and I’m feeling good.”\u003c/p>\n\u003cp>Like a lot of people, the Ochoas aren’t sure if they’ll rebuild their home. They’re slowly returning to normalcy, one order at a time, adjusting to their new routines, new housing situations, and--for Sergio--the new feeling of someone worrying about him. “A lot of people are helping people right now. I am so surprised…[it’s] very nice.”\u003c/p>\n\u003cfigure id=\"attachment_122339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1177-new.jpg\" alt=\"Sergio Ochoa, owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sergio Ochoa, owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Erik Johnson\u003c/h2>\n\u003cfigure id=\"attachment_122330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0959-new.jpg\" alt=\"Erik Johnson at his restaurant Trading Post in Cloverdale.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Erik Johnson at his restaurant Trading Post in Cloverdale. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marissa Alden was in China on a business trip when she found out about the fires. A neighbor sent her a message: the fires were getting closer. Was her family evacuating? Frantic, she called her husband, Erik Johnson. He didn’t get the message, thanks to their Cloverdale home’s spotty cell reception. She finally got through to his parents, who were staying with Johnson to help out with childcare while she was away. After being woken up by his stepdad, Johnson sprung out of bed, and gathered their twin daughters, explaining to them as calmly as he could manage that there was a fire, and they needed to leave immediately. The family evacuated to his mom’s house in downtown Cloverdale, where they remained for the next few days.\u003c/p>\n\u003cp>Alden and Johnson own the \u003ca href=\"http://www.thepostcloverdale.com/\">Trading Post\u003c/a> in Cloverdale, and that Monday, Johnson started cooking. The Pocket Fire that affected Cloverdale didn’t cause as much damage as the Tubbs fire in Santa Rosa, so evacuees turned away from the overfilled Santa Rosa shelters soon headed north to Cloverdale to find refuge. For two days, Johnson prepared meals for evacuees staying at the Citrus Fairgrounds evacuation shelter, down the street from the Trading Post.\u003c/p>\n\u003cfigure id=\"attachment_122332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0971-new.jpg\" alt=\"Erik Johnson in the kitchen at Trading Post.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Erik Johnson in the kitchen at Trading Post. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People quickly joined in. The baker at his restaurant contributed some loaves of focaccia to go with the lasagna he made. His neighbor, a farmer who provides much of the produce for his restaurant, donated greens he turned into a salad. A local market donated some dairy and dry goods.\u003c/p>\n\u003cp>“We just wanted to cook some home-cooked, sort of comfort food for folks down there. Just to give them a warm meal that hopefully they would enjoy,” he said. “The first instinct that I had was how can I help, what can I do to help? And the obvious way to help was I have a commercial kitchen, and [I could] rally some people in the community around to help donate a little bit of food. It just felt good to do that.”\u003c/p>\n\u003cp>Johnson and his family were able to return home on Wednesday, but were then forced to evacuate again after the winds shifted. His house was ultimately fine, and he reopened his restaurant on Thursday. “We opened back up because we just knew that there's a lot of people in town that kind of want normalcy, and wanted to be able to gather somewhere and eat,” he said.\u003c/p>\n\u003cp>Johnson is participating in the \u003ca href=\"https://www.riseupsonoma.org/\">Rise Up Sonoma\u003c/a> event with Valette in December, and like Valette, he’s anxiously waiting to see what the long-term economic effects will happen as a result of the fire.\u003c/p>\n\u003cfigure id=\"attachment_122331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0967-new.jpg\" alt=\"The love is thicker than the smoke.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The love is thicker than the smoke. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“I wouldn't say it's dire, but it's a little bit slower than usual,” he said. He wants people to know that, “Sonoma County didn't burn to a crisp, it's still here. It's beautiful.”\u003c/p>\n\n",
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"excerpt": "As the fires burned, these restaurant owners helped others as they grappled with uncertainty and loss. Now, as they start to move forward, many share the same worry: will their industry be able to recover? ",
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"description": "As the fires burned, these restaurant owners helped others as they grappled with uncertainty and loss. Now, as they start to move forward, many share the same worry: will their industry be able to recover? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In early October, a series of devastating fires ripped through Northern California. Now, with the fires at 100 percent containment, the region faces a new challenge: recovery. For restaurant owners, who rely on Sonoma County’s tourism to sustain themselves and their employees, the fires threw things previously guaranteed--a steady stream of tourists during barrel tasting season as well as a place to live--into upheaval. We talked to Sonoma County restaurateurs who helped others as they grappled with uncertainty and their own personal losses during the fire, about their experiences and plans for the future.\u003c/p>\n\u003ch2>Terri and Mark Stark\u003c/h2>\n\u003cfigure id=\"attachment_122309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0810-new.jpg\" alt=\"Terri and Mark Stark at their restaurant Bird & The Bottle in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Terri and Mark Stark at their restaurant Bird & The Bottle in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.starkrestaurants.com/stark-restaurant/willis-wine-bar/\">Willi's Wine Bar\u003c/a> was Mark and Terri Stark’s first restaurant. It was inspired by their second date, where they sat at the bar instead of a table, happily chatting with the staff and each other over a collection of smaller dishes. Their dream of opening a place like that was realized in 2002, when they had finally saved enough money to open Willi’s in an old Santa Rosa roadhouse. The Starks would eventually go on to open \u003ca href=\"http://www.starkrestaurants.com/\">five more restaurants\u003c/a>, but there was always something special about Willi’s. It was one of the first places to offer a now-popular selection of small plates, and more importantly, it had a distinctly local, comfortable feeling. You could enjoy a glass of local wine with friends, with no snobbery and no dress code. Dogs were welcome, as were small children. [\u003ca href=\"https://www.youtube.com/watch?v=zc8CUswAc44\">\u003cem>Willi's Wine Bar was featured on Check, Please! Bay Area in 2013\u003c/em>\u003c/a>]\u003c/p>\n\u003cp>Willi’s burned down in the early hours of Monday, October 9. That morning, Terri Stark was woken up by a call from their director of operations. She was fleeing from her home in the burning Coffey Park neighborhood and arrived at the Stark’s house with just her pajamas and purse. Soon, the Starks received another call. The manager who shut down Willi’s that night had heard about the fire, and raced back to turn off the restaurant's gas. He then climbed on the roof to hose it down. He decided it was time to leave when he started noticing that the cars speeding down Old Redwood Highway were on fire.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Starks didn’t know for certain if Willi’s had burned until around three in the morning, when local newspaper the \u003cem>Press Democrat\u003c/em> \u003ca href=\"http://www.pressdemocrat.com/news/7507522-181/fire-destroys-paradise-ridge-winery?artslide=5\">posted a picture\u003c/a> of the burning restaurant on their website. Their next days were spent in what Stark calls, “true survival mode,” as they hosted a house full of evacuated friends and were ready to evacuate themselves at any moment. On Thursday, they opened their other five restaurants (they had tried to open Wednesday, but the smoke was too thick.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It was really to get people back to work,” Terri Stark said of the decision to reopen. Her staff--the Starks employ over 400 people across their restaurants--was grappling with the same trauma and loss as everyone in the county, but as service industry workers, any time to the restaurant was closed meant a dip in their paycheck. “Our community needed a place to go again to have that meal or some semblance of normalcy,” she said. “I just felt like it was our duty to get the restaurants open as soon as possible.”\u003c/p>\n\u003cp>From Thursday to Sunday, the Starks provided free meals to evacuees and first responders at their remaining restaurants. Stark also started the daunting task of finding jobs for all 52 displaced Willi’s Wine Bar employees at their other restaurants. (As of our interview, she had succeeded.)\u003c/p>\n\u003cfigure id=\"attachment_122307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0800-new.jpg\" alt=\"Terri and Mark Stark at Bird & The Bottle. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Terri and Mark Stark at Bird & The Bottle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The restaurants are our employees’ second home. And within each restaurant, they make up a family of their own,” she said. “For them to be around each other, it was really powerful and important.”\u003c/p>\n\u003cp>The Starks are still trying to find out if they can rebuild Willi’s--the historic nature of the property means it requires a host of improvements before it can operate as a commercial space--and in the meantime, they’re doing everything they can to ensure their guests have a great experience, so that Sonoma County remains a destination for tourists.\u003c/p>\n\u003cp>“Much of what Sonoma has to offer as far as wine country experience is still here and beautiful,” Stark said. “It would be even a bigger tragedy if businesses couldn’t survive in the aftermath of this and people lost their jobs. The trickle down from that is just going to add to the devastation.”\u003c/p>\n\u003ch2>Dustin Valette\u003c/h2>\n\u003cfigure id=\"attachment_122335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1066-new.jpg\" alt=\"Dustin Valette at his restaurant Valette Healdsburg. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dustin Valette at his restaurant Valette Healdsburg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dustin Valette grew up around airports. His mom flew for for REACH Air Medical Services, his dad for Cal Fire, so he’d end up waiting for them at the airport, washing planes and doing other chores. Sometimes during those trips, the airport would receive news of an airplane crash. Valette would be quickly shuffled away to his grandfather’s house, where he’d spend hours worrying, not knowing if the plane that had gone down had been carrying his parents, or one of their coworkers that had been over for dinner the previous Sunday.\u003c/p>\n\u003cp>Valette didn’t follow his parents’ path. He became a chef instead and opened \u003ca href=\"http://www.valettehealdsburg.com/\">Valette\u003c/a> in Healdsburg in 2015. But his experiences growing up gave him an intimate knowledge of not just the uncertainty that comes with loving a first responder, but the logistics of their deployment. So when he was woken up early Monday by his young daughters, and started to hear about the fire’s horror from his friends, he knew that all firefighters would be deployed to fight it--except for one, who would required to stay back and cook for the rest of the team. What if, Valette thought, he did what he does best--cooking--so as many firefighters as possible could do what they do best?\u003c/p>\n\u003cp>That Monday, Valette went to his closed restaurant, took stock of what he had, and started cooking meals for the first responders like his dad, still a Cal Fire pilot. “Monday, those first responders had Kobe steaks, lobster and caviar, because that's what we had in our walk-in,” Valette said. They made 150 meals that first day, and by the end of the week, with the help of friends, they were making about 400 dinners a night for the first responders, a pattern they continued for about a week and a half. At one point, a crew in Geyserville loaded up one of their trucks with the food, and brought it up to the middle of the fire so the crew could take a break.\u003c/p>\n\u003cp>The meals didn't just provide sustenance but an injection of morale, Valette said. “When we showed up on Wednesday afternoon, they were eating government-issued peanut butter, and government-issued bread. So basically, hell,” he said. “To see them go from [a] piece of peanut butter and cold bread to eating roasted pork and braised chicken…[we gave] them a sense of something to look forward to at the end of the day, fuel that wasn't just calories, but a sense of enjoyment.”\u003c/p>\n\u003cp>“The morale changed instantaneously. It was like...kids at Christmas,” he continued. “Everybody came running out of the tents, everyone's clapping, and these are people who are risking their lives. Jumping out of helicopters into burn zones to put out a fire, with nothing but a rake. And here they are, coming right up like little kids clapping, because it was such a huge thing for them.”\u003c/p>\n\u003cp>The fires are now contained, but Valette still has plans to help the first responders. He’s working at \u003ca href=\"http://chefsgiving.org/\">Chefsgiving\u003c/a>, a chef-driven fundraiser, and he’s also the chair of \u003ca href=\"https://www.riseupsonoma.org/\">Rise Up Sonoma\u003c/a>, a December fundraiser featuring food, wine and a silent auction.\u003c/p>\n\u003cfigure id=\"attachment_122338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1108-new.jpg\" alt=\"Dustin Valette in the open kitchen at Valette. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-122338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dustin Valette in the open kitchen at Valette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while his restaurant is safe, as is his home, he’s still recovering in other ways.\u003c/p>\n\u003cp>“We're definitely nervous. I mean, in the first two weeks our restaurant lost $60,000. And that was just because we were putting a lot of money out for first responders, but also because the sales, the revenue, wasn't there. And I think everybody, in the industry, is nervous,” he said. And It’s not just the obvious--hotels and restaurants--that will be affected by a drop in tourism, he added.\u003c/p>\n\u003cfigure id=\"attachment_122343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1035-new.jpg\" alt=\"Interior bar and dining area at Valette's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior bar and dining area at Valette's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our cheese lady. Simple and funny as that is, our cheese lady, who we buy cheese from...We didn't order cheese for a week, because we didn't have people buying the cheese,” he said. “So, all of a sudden, she's not selling the cheese, she has to cut back her staff, and then, the delivery driver who usually gets paid 100 bucks to go drive here and drop it off, well, they don't need him, so he doesn't need to work, so his hours [are] cut. It's just a huge trickle-down effect.”\u003c/p>\n\u003ch2>The Ochoa Family\u003c/h2>\n\u003cfigure id=\"attachment_122340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1184-new.jpg\" alt=\"Sergio Ochoa, owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sergio Ochoa, owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the night of Sunday, October 8, the Ochoa family, owners of popular downtown Santa Rosa taqueria \u003ca href=\"http://www.elpatio2.com/\">El Patio #2\u003c/a>, watched a movie together at their Fountaingrove home. The daughter, Maria Ochoa, fell asleep during the movie, and afterwards, when the rest of the family headed to bed, she wasn’t tired. So she stayed up, watching YouTube videos late into the night. As it grew later, she started noticing things. The people talking outside her window still hadn’t left. People were starting their cars. The smell of smoke her family had noted earlier still lingered.\u003c/p>\n\u003cp>“I couldn’t go to sleep,” she said. So she stepped outside. “Once I went out to see, I felt this heat wave.” That’s when she went back in and woke up her mom.\u003c/p>\n\u003cfigure id=\"attachment_122301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0655-new.jpg\" alt=\"Maria Ochoa, daughter of the owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maria Ochoa, daughter of the owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Ochoas decided to leave for another property they owned that they usually rent out, but was currently empty, They gathered their cats and dogs, but Maria’s mother was forced to leave her beloved pet birds behind as they fled. The next morning, her mother returned to the neighborhood for them, but the road was blocked off. A police officer took pity on her, and escorted her back to their house.\u003c/p>\n\u003cp>“She was the first one to notice that our house was gone,” Maria said. “She came back crying and she told us all that our house was gone.”\u003c/p>\n\u003cp>The Ochoas didn’t open El Patio on Monday or Tuesday. But on Wednesday, Maria and her father, Sergio Ochoa, El Patio’s owner, were back with their employees, making tacos and burritos for their customers as they adjusted to their new life. A friend of the family noticed their dedication, and posted about Sergio’s return to work on Facebook \u003ca href=\"https://www.facebook.com/ortizesmeralda/posts/10155699200303446\">in a post\u003c/a> that quickly amassed more than a hundred supportive comments.\u003c/p>\n\u003cdiv align=\"center\">\u003ciframe src=\"https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fortizesmeralda%2Fposts%2F10155699200303446&width=500\" width=\"500\" height=\"631\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowtransparency=\"true\">\u003c/iframe>\u003c/div>\n\u003cp>“It was really amazing,” Maria Ochoa said, of the post. “I didn’t know people showed that much love for us, especially [for] my dad. I couldn’t believe it. I couldn’t stop smiling.”\u003c/p>\n\u003cp>As word spread, the Ochoas have been inundated with gifts of clothing and gift cards. The support surprised Sergio, who didn’t expect people to be thinking about him. It’s a role reversal for Sergio, who is usually the one helping others--in particular, the homeless people who occupy the park across from the restaurant, who Ochoa \u003ca href=\"http://www.ktvu.com/news/ktvu-local-news/santa-rosa-restaurant-owner-feeds-the-homeless\">regularly feeds\u003c/a>, passing out burritos to those who seem hungry. “I had a little change five years ago,” Ochoa said. All of a sudden, he started “worry[ing] about other people on the streets. And I started giving some meals, and I’m feeling good.”\u003c/p>\n\u003cp>Like a lot of people, the Ochoas aren’t sure if they’ll rebuild their home. They’re slowly returning to normalcy, one order at a time, adjusting to their new routines, new housing situations, and--for Sergio--the new feeling of someone worrying about him. “A lot of people are helping people right now. I am so surprised…[it’s] very nice.”\u003c/p>\n\u003cfigure id=\"attachment_122339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1177-new.jpg\" alt=\"Sergio Ochoa, owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sergio Ochoa, owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Erik Johnson\u003c/h2>\n\u003cfigure id=\"attachment_122330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0959-new.jpg\" alt=\"Erik Johnson at his restaurant Trading Post in Cloverdale.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Erik Johnson at his restaurant Trading Post in Cloverdale. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marissa Alden was in China on a business trip when she found out about the fires. A neighbor sent her a message: the fires were getting closer. Was her family evacuating? Frantic, she called her husband, Erik Johnson. He didn’t get the message, thanks to their Cloverdale home’s spotty cell reception. She finally got through to his parents, who were staying with Johnson to help out with childcare while she was away. After being woken up by his stepdad, Johnson sprung out of bed, and gathered their twin daughters, explaining to them as calmly as he could manage that there was a fire, and they needed to leave immediately. The family evacuated to his mom’s house in downtown Cloverdale, where they remained for the next few days.\u003c/p>\n\u003cp>Alden and Johnson own the \u003ca href=\"http://www.thepostcloverdale.com/\">Trading Post\u003c/a> in Cloverdale, and that Monday, Johnson started cooking. The Pocket Fire that affected Cloverdale didn’t cause as much damage as the Tubbs fire in Santa Rosa, so evacuees turned away from the overfilled Santa Rosa shelters soon headed north to Cloverdale to find refuge. For two days, Johnson prepared meals for evacuees staying at the Citrus Fairgrounds evacuation shelter, down the street from the Trading Post.\u003c/p>\n\u003cfigure id=\"attachment_122332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0971-new.jpg\" alt=\"Erik Johnson in the kitchen at Trading Post.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Erik Johnson in the kitchen at Trading Post. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People quickly joined in. The baker at his restaurant contributed some loaves of focaccia to go with the lasagna he made. His neighbor, a farmer who provides much of the produce for his restaurant, donated greens he turned into a salad. A local market donated some dairy and dry goods.\u003c/p>\n\u003cp>“We just wanted to cook some home-cooked, sort of comfort food for folks down there. Just to give them a warm meal that hopefully they would enjoy,” he said. “The first instinct that I had was how can I help, what can I do to help? And the obvious way to help was I have a commercial kitchen, and [I could] rally some people in the community around to help donate a little bit of food. It just felt good to do that.”\u003c/p>\n\u003cp>Johnson and his family were able to return home on Wednesday, but were then forced to evacuate again after the winds shifted. His house was ultimately fine, and he reopened his restaurant on Thursday. “We opened back up because we just knew that there's a lot of people in town that kind of want normalcy, and wanted to be able to gather somewhere and eat,” he said.\u003c/p>\n\u003cp>Johnson is participating in the \u003ca href=\"https://www.riseupsonoma.org/\">Rise Up Sonoma\u003c/a> event with Valette in December, and like Valette, he’s anxiously waiting to see what the long-term economic effects will happen as a result of the fire.\u003c/p>\n\u003cfigure id=\"attachment_122331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0967-new.jpg\" alt=\"The love is thicker than the smoke.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The love is thicker than the smoke. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I wouldn't say it's dire, but it's a little bit slower than usual,” he said. He wants people to know that, “Sonoma County didn't burn to a crisp, it's still here. It's beautiful.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Queer in the Kitchen: Gender Politics Take Front Stage",
"title": "Queer in the Kitchen: Gender Politics Take Front Stage",
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"content": "\u003cp>\u003cem>Four prominent queer women chefs discuss how their identities shape their work experience, and the challenges facing queer women in the food industry.\u003c/em>\u003c/p>\n\u003cp>Recent sexual harassment and assault allegations against Hollywood producer \u003ca href=\"https://www.nytimes.com/2017/10/05/us/harvey-weinstein-harassment-allegations.html\">Harvey Weinstein\u003c/a> have ushered in a crucial moment for women across the nation. Last week, actress Alyssa Milano prompted waves of women to join \u003ca href=\"http://www.huffingtonpost.ca/entry/the-me-too-campaign-was-created-by-a-black-woman-10-years-ago_us_59e61a7fe4b02a215b336fee\">a decade-old campaign\u003c/a> when she \u003ca href=\"http://abcnews.go.com/Entertainment/metoo-campaign-shines-light-sexually-harassed-assaulted/story?id=50508897\">invited victims\u003c/a> of sexual harassment and abuse to respond on social media with the words “me too.” Scores of women, including Ellen DeGeneres, Olympic gymnast McKayla Maroney, and congresswoman Gwen Moore have lent their voices to the \u003ca href=\"http://abcnews.go.com/Entertainment/alyssa-milano-metoo-campaign-vocal-stops/story?id=50582023\">#metoo movement\u003c/a>, which has become an urgent call to action.\u003c/p>\n\u003cp>“People should know that this is not just happening in Hollywood,” Maroney \u003ca href=\"https://twitter.com/McKaylaMaroney/status/920548528870400001/photo/1?ref_src=twsrc%5Etfw&ref_url=http%3A%2F%2Fwww.cnn.com%2F2017%2F10%2F18%2Fus%2Fmckayla-maroney-me-too-abuse%2Findex.html\">wrote\u003c/a> on Twitter. “This is happening everywhere. Wherever there is a position of power, there seems to be potential for abuse.”\u003c/p>\n\u003cp>Largely dominated by men, the food industry is no exception. Celebrity chef \u003ca href=\"http://www.latimes.com/business/la-fi-john-besh-20171023-story.html\">John Besh resigned\u003c/a> yesterday after \u003ca href=\"http://www.nola.com/business/index.ssf/2017/10/john_besh_restaurants_fostered.html\">bombshell sexual-harassment revelations\u003c/a> were published by the New Orleans \u003cem>Times-Picayune \u003c/em>over the weekend. As Michelle Zunter, a former waitress, recently \u003ca href=\"https://www.huffingtonpost.com/entry/when-i-realized-that-my-me-toos-were-too-many-to_us_59e4e623e4b003f928d5e8ca\">wrote\u003c/a>, sexual harassment is routine at many restaurants. But sexism is hardly confined to the front-of-house. Professional kitchens have long been gendered. A disproportionate number of women end up as pastry chefs—a position associated with the sweet, delicate, and refined—while line chefs and executive chefs are almost always men.\u003c/p>\n\u003cp>The number of top-ranked female chefs in the world remains insignificant, said Jennifer Berg, associate professor of food studies at New York University’s Steinhardt School of Culture, Education, and Human Development. “It’s barely changed in the last several decades.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Women in positions of power in the kitchen are often questioned for their choices. “There’s an element of guilt associated with women in kitchen positions in a way that there isn’t with men,” Berg explained. “She needs to explain and rationalize how she has chosen this career, which is arguably physically demanding, [with] really long hours, unconventional hours.”\u003c/p>\n\u003cp>Queer women setting foot in the culinary world often find themselves in “no man’s land,” Berg explained. They’re often excluded from pastry work, but still discriminated against for being female in the realm of executive chefs.\u003c/p>\n\u003cp>In fact, anyone who is not a cisgender man can often face difficulties fitting into traditional kitchens. Berg suggests that queer men and trans people may face even greater challenges than queer women, who are often expected to play masculine roles in the kitchen, “even if it’s a performance.”\u003c/p>\n\u003cp>And Berg said LGBTQ women in the food industry bear a unique burden: the expectation of militancy. “Where there’s a LGBTQ chef who identifies as a female, the assumption is she’s going to be an activist, a vegan. The assumption is that she’s going to stand for something,” Berg said. “It’s such an unrealistic expectation, and an unfair vantage point to put someone in.”\u003c/p>\n\u003cp>Civil Eats spoke with four prominent queer women chefs about how their identities have shaped their experience in the industry. Their reflections shed light on the breadth of experiences facing queer women in the culinary sphere.\u003c/p>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>, \u003cstrong>Oakland, California\u003c/strong>\u003cbr>\n\u003cem>Chef Mistry and her wife Ann Nadeau own sister restaurants Juhu Beach and Navi Kitchen.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122070\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1.jpg\" alt=\"Preeti Mistry\" width=\"960\" height=\"640\" class=\"size-full wp-image-122070\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(Alanna Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first fine dining kitchen that I worked in was the Sugar Club, and I was the only woman in the kitchen. Everyone’s first assumption was that I wasn’t going to carry my own weight. My immediate response to that was, “Okay, I’ll take the hardest job.” I’d come in a half hour before my shift just to clean the fryer. I’d clean the hood and the filters at the end of the night.\u003c/p>\n\u003cp>At the same time, I did experience a certain amount of masculine privilege, and I have throughout my career as a line cook, in that I can very easily be seen as one of the guys.\u003c/p>\n\u003cp>They’re not checking out my ass, they’re not trying to flirt with me. They can very easily even forget that I’m actually female. My sous-chef would be like, “You’re such a dude.” And he meant it as a compliment. That’s how most of the guys saw me.\u003c/p>\n\u003ch4>\u003cstrong>The Myth of Diversity\u003c/strong>\u003c/h4>\n\u003cp>Just cause you have a Mexican dishwasher doesn’t mean your industry is diverse. Who’s in charge? Who owns the restaurants? Whose name is on the door? Who’s getting the promotions? Who’s being seen and getting taken under the wing of the chef? By and large, that’s still straight white men.\u003c/p>\n\u003cp>My kitchens are kind of like \u003ca href=\"https://nationaldaycalendar.com/national-opposite-day-january-25/\">Opposite Day\u003c/a>. There’s a lot more diversity ethnically, racially, and in terms of gender and sexual orientation. It’s incredibly intentional. Some of the people who are more used to a traditional restaurant environment don’t last in my kitchen.\u003c/p>\n\u003cp>Lots of chefs and restaurateurs say, “The kitchen’s just the kitchen. That person just needs to get a thicker skin and get over it.” They would rather [respond that way] to a gender-nonconforming person or that woman who’s experiencing sexual harassment, than just say to the macho line cooks: “Hey, fucking quit it.”\u003c/p>\n\u003ch4>\u003cstrong>An Evolving Identity\u003c/strong>\u003c/h4>\n\u003cp>I identify as a lesbian, and also as queer and gender-nonbinary. When I came out in 1994, I had no idea what trans or gender-nonbinary was. Living in San Francisco, I immediately identified with what I saw around me, which was this term \u003cem>butch lesbian\u003c/em>. That was where I felt I belonged. But I also knew that when I was four years old, I had insisted to everyone that I was a boy.\u003c/p>\n\u003cp>In the late ‘90s, early 2000s, all my friends started transitioning and becoming guys. I struggled with that for a couple years, trying to decide if that was the right path for me. I think at some point, I realized just because I identify as female and use the pronouns \u003cem>she\u003c/em> and \u003cem>her\u003c/em> doesn’t mean that I have to be this feminine person.\u003c/p>\n\u003cp>But I still identify really strongly with my trans male friends. I share their experience every day when I walk into a public restroom or I’m in an airport security line. I am part of that larger family.\u003c/p>\n\u003cp>Our new restaurant, Navi Kitchen, has a lot of social justice artwork. My wife got this beautiful piece of artwork that’s on the door to our bathroom and it says, “Your gender is beautiful.” I cried when she showed it to me. Because I don’t think people really understand how challenging it is every day for people who are not cisgendered.\u003c/p>\n\u003cp>\u003cstrong>Elise Kornack\u003c/strong>, \u003cstrong>Ulster County, New York\u003c/strong>\u003cbr>\n\u003cem>Chef Kornack and her wife, Anna Hieronimus, owned—and were the sole employees of—the acclaimed Brooklyn twelve-seater, Take Root, for four years, until it closed earlier this year\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_122069\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack.jpg\" alt=\"Elise Kornack\" width=\"700\" height=\"712\" class=\"size-full wp-image-122069\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-240x244.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-375x381.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-520x529.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-64x64.jpg 64w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Elise Kornack \u003ccite>(Daniel Krieger)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I worked at five restaurants prior to opening Take Root. Then my wife and I moved to Brooklyn, and it became clear to us that we wanted to do our own thing creatively. The experiences I had in other kitchens prepped me for the experiences with customers at Take Root—but not enough.\u003c/p>\n\u003cp>In our restaurant, I was interacting with customers on a very personal level. Our relationship was on the forefront of everything, and that became very difficult, to say the least. We were putting ourselves out there very publicly. And so we were very vulnerable to people’s ignorance.\u003c/p>\n\u003ch4>\u003cstrong>Marriage on Display\u003c/strong>\u003c/h4>\n\u003cp>One time, there was a family that came to eat at the restaurant with two younger kids. When it became clear that my wife and I were married—and that we’d be serving them and cooking—it was very obvious it made them uncomfortable. They ended up deciding to get up and leave. I recall feeling disappointed that I didn’t have the guts to say something.\u003c/p>\n\u003cp>Moving forward, we had incredible diners. I feel very lucky that most of them were not only accepting of our relationship but celebrated it. But there were one or two occasions when heterosexual men hit on my wife, not knowing that we were married. There were people who asked if we were sisters or roommates, never expecting that we were wives. People messed up my gender multiple times, and asked my wife if I was her husband.\u003c/p>\n\u003cp>And their reactions, their tone, and the way they asked the questions seemed extremely off-putting and very offensive, especially because most diners don’t ask their servers personal questions in the way they were asking us. There were a lot of situations that felt very invasive, and we did not feel that these things would’ve ever happened if we were a straight couple.\u003c/p>\n\u003cp>It was very difficult to not let those things seep into our relationship. The biggest challenge was watching each other feel bad at work, or be mistreated, and not be able to defend each other, because we were in a professional setting. But it never made us question our relationship or who we were.\u003c/p>\n\u003ch4>\u003cstrong>Navigating a Shifting Identity in the Kitchen\u003c/strong>\u003c/h4>\n\u003cp>When I first started in the industry in college, I was comfortable telling people I was close to that I was gay, but I did not tell everybody. I wasn’t as masculinely presenting as I am now. I realized I was more at risk of being treated the way that other women are treated [in restaurants] because of how I was presenting myself.\u003c/p>\n\u003cp>As I became more comfortable with myself and wanting to look the way I felt inside in terms of feeling more masculine than feminine, I saw how people treated me differently. The men in the kitchen felt a little bit more of a sense of camaraderie. I didn’t have to fear being hit on or treated in a sexual way.\u003c/p>\n\u003cp>\u003cstrong>Deborah VanTrece\u003c/strong>, \u003cstrong>Atlanta, Georgia\u003c/strong>\u003cbr>\n\u003cem>Chef VanTrece is the owner and executive chef at Twisted Soul Cookhouse & Pours.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122071\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece.jpg\" alt=\"Deborah VanTrece\" width=\"1200\" height=\"800\" class=\"size-full wp-image-122071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Deborah VanTrece \u003ccite>(Matthew Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I think being queer and being African-American comes with a lot of responsibility in the culinary arena. I don’t look like a lot of the other chefs. I am often the only one of this identity in a room, and it can be quite lonely sometimes. But I remember that I have been blessed. I represent those who haven’t made it yet and I have a responsibility to represent them well.\u003c/p>\n\u003cp>The first time I dated a woman, I hid it from my friends, my family, and definitely from my clients. I owned a restaurant back then called Edible Art. I had some very high-profile clients. I didn’t want them to say, “Oh no, I don’t want her food,” or look at me weird. One day, it dawned on me that I was doing this person who I cared about, who was out, an injustice by not letting people know we were in a relationship. I felt that if people couldn’t accept me for the person that I was—I was still the same person with the same talent—then I didn’t need to do business with them.\u003c/p>\n\u003ch4>\u003cstrong>The Pressure to Defy Stereotypes\u003c/strong>\u003c/h4>\n\u003cp>I first identify as a human being. I am a woman married to a woman, so most people consider me a lesbian. I was originally married to a man and grew out of him. I believe love comes in all forms. I don’t have a lot of use for labels.\u003c/p>\n\u003cp>Trying to get away from some of the stereotypes—that’s a big pressure for me. I don’t present myself as a butch woman, but there is that stereotype that women in the kitchen [should be] masculine. If you’re strong and you run a tight kitchen, the assumption is either you’re butch, or you’re a bitch. I’d rather be called efficient.\u003c/p>\n\u003cp>A lot of things are said behind my back. Sometimes I forget, but reality will snap me back every now and then. There are people out there who want to know, “How can she be as good as they say she is if she’s a Black lesbian?” At the end of the day, all I want to be is a great chef.\u003c/p>\n\u003ch4>\u003cstrong>A “Man’s Profession”\u003c/strong>\u003c/h4>\n\u003cp>As a chef, the problem is not as much being African-American or being a lesbian. It’s being female, period. In all male-dominated industries, the women have to deal with sexual innuendos and comments. As a lesbian, I don’t hear it as much, but I still hear it. I hear from men who say they’re going to “turn” me [straight].\u003c/p>\n\u003cp>I grew up with my mom and my grandma cooking. They could tote and lift heavy amounts of food. So I’m not quite sure how, all of a sudden, it’s a man’s profession. When it comes to getting paid for it, cooking becomes a man’s profession that we women can’t handle.\u003c/p>\n\u003cp>\u003cstrong>Karen Akunowicz\u003c/strong>, \u003cstrong>Boston, Massachusetts\u003c/strong>\u003cbr>\n\u003cem>Chef Akunowicz is a partner and executive chef at Myers + Chang.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122068\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz.jpg\" alt=\"Karen Akunowicz\" width=\"1200\" height=\"1398\" class=\"size-full wp-image-122068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-160x186.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-800x932.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-768x895.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-1020x1188.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-1180x1375.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-960x1118.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-240x280.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-375x437.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-520x606.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Karen Akunowicz \u003ccite>(Matt Kurkowski)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I was on Top Chef, it was an important moment for me not only to be out, but to be clear and vocal about being a queer woman. I talked about my spouse, who identifies as genderqueer, and used gender neutral pronouns when talking about them. I felt that it was an opportunity to bring that to a mainstream audience and to speak to another part of the LGBTQ community.\u003c/p>\n\u003ch4>\u003cstrong>An \u003c/strong>\u003cstrong>“\u003c/strong>\u003cstrong>Invisible\u003c/strong>\u003cstrong>” \u003c/strong>\u003cstrong>Identity\u003c/strong>\u003c/h4>\n\u003cp>I identify as a queer fierce femme, which to me, is an important part of my personal, political, and gender identity. Using the term \u003cem>femme\u003c/em> is an important verbal way of making an often invisible community visible.\u003c/p>\n\u003cp>Finding femme helped me begin to understand my queer femininity. Femme identity is not especially rooted in physical appearance. Although my outward appearance is important and purposeful. I express my inner femme with outward signifiers: pink hair, boots, winged eyeliner, stilettos, fascinators, and a modern pin-up aesthetic.\u003c/p>\n\u003cp>Femmes can carry the markers of what is most often associated with straight femininity, so our queerness is often ignored. If I don’t intentionally come out as gay to the barista at my coffee shop, my hairdresser, the person interviewing me, or new staff members, the assumption is that I’m interested in attracting and sleeping with men.\u003c/p>\n\u003cp>I can remember always being assumed straight, and feeling invisible in the gay community. But things are really different now. Now I have a community of badass femme friends, as well as people who love, support, and value the femmes in their lives.\u003c/p>\n\u003ch4>\u003cstrong>The Biggest Challenge\u003c/strong>\u003c/h4>\n\u003cp>Sexism still exists. Plain and simple. Most of us who are female and working as chefs put our heads down, work hard, and don’t look back. But the fact that we choose to ignore it and persist does not change the fact that it exists.\u003c/p>\n\u003cp>I was recently cooking at an event, and when a male friend and colleague and I arrived at the space, the person in charge addressed my friend as “Chef” and me as “young lady.”\u003c/p>\n\u003cp>The lack of flexibility, combined with almost nonexistent family leave policies, makes being a chef a seemingly impossible job for women who want to work and have children.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There are all sorts of problems for women in the restaurant industry, but the most destructive aspect surrounds pregnancy. This is an issue that affects women working in virtually every position within the restaurant world, from a fast casual waitress to line cooks.\u003c/p>\n\n",
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"nprByline": "\u003ca href=\"https://civileats.com/author/chuang/\">Christine Huang,\u003c/a> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Four prominent queer women chefs discuss how their identities shape their work experience, and the challenges facing queer women in the food industry.\u003c/em>\u003c/p>\n\u003cp>Recent sexual harassment and assault allegations against Hollywood producer \u003ca href=\"https://www.nytimes.com/2017/10/05/us/harvey-weinstein-harassment-allegations.html\">Harvey Weinstein\u003c/a> have ushered in a crucial moment for women across the nation. Last week, actress Alyssa Milano prompted waves of women to join \u003ca href=\"http://www.huffingtonpost.ca/entry/the-me-too-campaign-was-created-by-a-black-woman-10-years-ago_us_59e61a7fe4b02a215b336fee\">a decade-old campaign\u003c/a> when she \u003ca href=\"http://abcnews.go.com/Entertainment/metoo-campaign-shines-light-sexually-harassed-assaulted/story?id=50508897\">invited victims\u003c/a> of sexual harassment and abuse to respond on social media with the words “me too.” Scores of women, including Ellen DeGeneres, Olympic gymnast McKayla Maroney, and congresswoman Gwen Moore have lent their voices to the \u003ca href=\"http://abcnews.go.com/Entertainment/alyssa-milano-metoo-campaign-vocal-stops/story?id=50582023\">#metoo movement\u003c/a>, which has become an urgent call to action.\u003c/p>\n\u003cp>“People should know that this is not just happening in Hollywood,” Maroney \u003ca href=\"https://twitter.com/McKaylaMaroney/status/920548528870400001/photo/1?ref_src=twsrc%5Etfw&ref_url=http%3A%2F%2Fwww.cnn.com%2F2017%2F10%2F18%2Fus%2Fmckayla-maroney-me-too-abuse%2Findex.html\">wrote\u003c/a> on Twitter. “This is happening everywhere. Wherever there is a position of power, there seems to be potential for abuse.”\u003c/p>\n\u003cp>Largely dominated by men, the food industry is no exception. Celebrity chef \u003ca href=\"http://www.latimes.com/business/la-fi-john-besh-20171023-story.html\">John Besh resigned\u003c/a> yesterday after \u003ca href=\"http://www.nola.com/business/index.ssf/2017/10/john_besh_restaurants_fostered.html\">bombshell sexual-harassment revelations\u003c/a> were published by the New Orleans \u003cem>Times-Picayune \u003c/em>over the weekend. As Michelle Zunter, a former waitress, recently \u003ca href=\"https://www.huffingtonpost.com/entry/when-i-realized-that-my-me-toos-were-too-many-to_us_59e4e623e4b003f928d5e8ca\">wrote\u003c/a>, sexual harassment is routine at many restaurants. But sexism is hardly confined to the front-of-house. Professional kitchens have long been gendered. A disproportionate number of women end up as pastry chefs—a position associated with the sweet, delicate, and refined—while line chefs and executive chefs are almost always men.\u003c/p>\n\u003cp>The number of top-ranked female chefs in the world remains insignificant, said Jennifer Berg, associate professor of food studies at New York University’s Steinhardt School of Culture, Education, and Human Development. “It’s barely changed in the last several decades.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Women in positions of power in the kitchen are often questioned for their choices. “There’s an element of guilt associated with women in kitchen positions in a way that there isn’t with men,” Berg explained. “She needs to explain and rationalize how she has chosen this career, which is arguably physically demanding, [with] really long hours, unconventional hours.”\u003c/p>\n\u003cp>Queer women setting foot in the culinary world often find themselves in “no man’s land,” Berg explained. They’re often excluded from pastry work, but still discriminated against for being female in the realm of executive chefs.\u003c/p>\n\u003cp>In fact, anyone who is not a cisgender man can often face difficulties fitting into traditional kitchens. Berg suggests that queer men and trans people may face even greater challenges than queer women, who are often expected to play masculine roles in the kitchen, “even if it’s a performance.”\u003c/p>\n\u003cp>And Berg said LGBTQ women in the food industry bear a unique burden: the expectation of militancy. “Where there’s a LGBTQ chef who identifies as a female, the assumption is she’s going to be an activist, a vegan. The assumption is that she’s going to stand for something,” Berg said. “It’s such an unrealistic expectation, and an unfair vantage point to put someone in.”\u003c/p>\n\u003cp>Civil Eats spoke with four prominent queer women chefs about how their identities have shaped their experience in the industry. Their reflections shed light on the breadth of experiences facing queer women in the culinary sphere.\u003c/p>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>, \u003cstrong>Oakland, California\u003c/strong>\u003cbr>\n\u003cem>Chef Mistry and her wife Ann Nadeau own sister restaurants Juhu Beach and Navi Kitchen.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122070\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1.jpg\" alt=\"Preeti Mistry\" width=\"960\" height=\"640\" class=\"size-full wp-image-122070\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-mistry-1-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(Alanna Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first fine dining kitchen that I worked in was the Sugar Club, and I was the only woman in the kitchen. Everyone’s first assumption was that I wasn’t going to carry my own weight. My immediate response to that was, “Okay, I’ll take the hardest job.” I’d come in a half hour before my shift just to clean the fryer. I’d clean the hood and the filters at the end of the night.\u003c/p>\n\u003cp>At the same time, I did experience a certain amount of masculine privilege, and I have throughout my career as a line cook, in that I can very easily be seen as one of the guys.\u003c/p>\n\u003cp>They’re not checking out my ass, they’re not trying to flirt with me. They can very easily even forget that I’m actually female. My sous-chef would be like, “You’re such a dude.” And he meant it as a compliment. That’s how most of the guys saw me.\u003c/p>\n\u003ch4>\u003cstrong>The Myth of Diversity\u003c/strong>\u003c/h4>\n\u003cp>Just cause you have a Mexican dishwasher doesn’t mean your industry is diverse. Who’s in charge? Who owns the restaurants? Whose name is on the door? Who’s getting the promotions? Who’s being seen and getting taken under the wing of the chef? By and large, that’s still straight white men.\u003c/p>\n\u003cp>My kitchens are kind of like \u003ca href=\"https://nationaldaycalendar.com/national-opposite-day-january-25/\">Opposite Day\u003c/a>. There’s a lot more diversity ethnically, racially, and in terms of gender and sexual orientation. It’s incredibly intentional. Some of the people who are more used to a traditional restaurant environment don’t last in my kitchen.\u003c/p>\n\u003cp>Lots of chefs and restaurateurs say, “The kitchen’s just the kitchen. That person just needs to get a thicker skin and get over it.” They would rather [respond that way] to a gender-nonconforming person or that woman who’s experiencing sexual harassment, than just say to the macho line cooks: “Hey, fucking quit it.”\u003c/p>\n\u003ch4>\u003cstrong>An Evolving Identity\u003c/strong>\u003c/h4>\n\u003cp>I identify as a lesbian, and also as queer and gender-nonbinary. When I came out in 1994, I had no idea what trans or gender-nonbinary was. Living in San Francisco, I immediately identified with what I saw around me, which was this term \u003cem>butch lesbian\u003c/em>. That was where I felt I belonged. But I also knew that when I was four years old, I had insisted to everyone that I was a boy.\u003c/p>\n\u003cp>In the late ‘90s, early 2000s, all my friends started transitioning and becoming guys. I struggled with that for a couple years, trying to decide if that was the right path for me. I think at some point, I realized just because I identify as female and use the pronouns \u003cem>she\u003c/em> and \u003cem>her\u003c/em> doesn’t mean that I have to be this feminine person.\u003c/p>\n\u003cp>But I still identify really strongly with my trans male friends. I share their experience every day when I walk into a public restroom or I’m in an airport security line. I am part of that larger family.\u003c/p>\n\u003cp>Our new restaurant, Navi Kitchen, has a lot of social justice artwork. My wife got this beautiful piece of artwork that’s on the door to our bathroom and it says, “Your gender is beautiful.” I cried when she showed it to me. Because I don’t think people really understand how challenging it is every day for people who are not cisgendered.\u003c/p>\n\u003cp>\u003cstrong>Elise Kornack\u003c/strong>, \u003cstrong>Ulster County, New York\u003c/strong>\u003cbr>\n\u003cem>Chef Kornack and her wife, Anna Hieronimus, owned—and were the sole employees of—the acclaimed Brooklyn twelve-seater, Take Root, for four years, until it closed earlier this year\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_122069\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack.jpg\" alt=\"Elise Kornack\" width=\"700\" height=\"712\" class=\"size-full wp-image-122069\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-240x244.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-375x381.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-520x529.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-kornack-64x64.jpg 64w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Elise Kornack \u003ccite>(Daniel Krieger)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I worked at five restaurants prior to opening Take Root. Then my wife and I moved to Brooklyn, and it became clear to us that we wanted to do our own thing creatively. The experiences I had in other kitchens prepped me for the experiences with customers at Take Root—but not enough.\u003c/p>\n\u003cp>In our restaurant, I was interacting with customers on a very personal level. Our relationship was on the forefront of everything, and that became very difficult, to say the least. We were putting ourselves out there very publicly. And so we were very vulnerable to people’s ignorance.\u003c/p>\n\u003ch4>\u003cstrong>Marriage on Display\u003c/strong>\u003c/h4>\n\u003cp>One time, there was a family that came to eat at the restaurant with two younger kids. When it became clear that my wife and I were married—and that we’d be serving them and cooking—it was very obvious it made them uncomfortable. They ended up deciding to get up and leave. I recall feeling disappointed that I didn’t have the guts to say something.\u003c/p>\n\u003cp>Moving forward, we had incredible diners. I feel very lucky that most of them were not only accepting of our relationship but celebrated it. But there were one or two occasions when heterosexual men hit on my wife, not knowing that we were married. There were people who asked if we were sisters or roommates, never expecting that we were wives. People messed up my gender multiple times, and asked my wife if I was her husband.\u003c/p>\n\u003cp>And their reactions, their tone, and the way they asked the questions seemed extremely off-putting and very offensive, especially because most diners don’t ask their servers personal questions in the way they were asking us. There were a lot of situations that felt very invasive, and we did not feel that these things would’ve ever happened if we were a straight couple.\u003c/p>\n\u003cp>It was very difficult to not let those things seep into our relationship. The biggest challenge was watching each other feel bad at work, or be mistreated, and not be able to defend each other, because we were in a professional setting. But it never made us question our relationship or who we were.\u003c/p>\n\u003ch4>\u003cstrong>Navigating a Shifting Identity in the Kitchen\u003c/strong>\u003c/h4>\n\u003cp>When I first started in the industry in college, I was comfortable telling people I was close to that I was gay, but I did not tell everybody. I wasn’t as masculinely presenting as I am now. I realized I was more at risk of being treated the way that other women are treated [in restaurants] because of how I was presenting myself.\u003c/p>\n\u003cp>As I became more comfortable with myself and wanting to look the way I felt inside in terms of feeling more masculine than feminine, I saw how people treated me differently. The men in the kitchen felt a little bit more of a sense of camaraderie. I didn’t have to fear being hit on or treated in a sexual way.\u003c/p>\n\u003cp>\u003cstrong>Deborah VanTrece\u003c/strong>, \u003cstrong>Atlanta, Georgia\u003c/strong>\u003cbr>\n\u003cem>Chef VanTrece is the owner and executive chef at Twisted Soul Cookhouse & Pours.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122071\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece.jpg\" alt=\"Deborah VanTrece\" width=\"1200\" height=\"800\" class=\"size-full wp-image-122071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-van-trece-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Deborah VanTrece \u003ccite>(Matthew Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I think being queer and being African-American comes with a lot of responsibility in the culinary arena. I don’t look like a lot of the other chefs. I am often the only one of this identity in a room, and it can be quite lonely sometimes. But I remember that I have been blessed. I represent those who haven’t made it yet and I have a responsibility to represent them well.\u003c/p>\n\u003cp>The first time I dated a woman, I hid it from my friends, my family, and definitely from my clients. I owned a restaurant back then called Edible Art. I had some very high-profile clients. I didn’t want them to say, “Oh no, I don’t want her food,” or look at me weird. One day, it dawned on me that I was doing this person who I cared about, who was out, an injustice by not letting people know we were in a relationship. I felt that if people couldn’t accept me for the person that I was—I was still the same person with the same talent—then I didn’t need to do business with them.\u003c/p>\n\u003ch4>\u003cstrong>The Pressure to Defy Stereotypes\u003c/strong>\u003c/h4>\n\u003cp>I first identify as a human being. I am a woman married to a woman, so most people consider me a lesbian. I was originally married to a man and grew out of him. I believe love comes in all forms. I don’t have a lot of use for labels.\u003c/p>\n\u003cp>Trying to get away from some of the stereotypes—that’s a big pressure for me. I don’t present myself as a butch woman, but there is that stereotype that women in the kitchen [should be] masculine. If you’re strong and you run a tight kitchen, the assumption is either you’re butch, or you’re a bitch. I’d rather be called efficient.\u003c/p>\n\u003cp>A lot of things are said behind my back. Sometimes I forget, but reality will snap me back every now and then. There are people out there who want to know, “How can she be as good as they say she is if she’s a Black lesbian?” At the end of the day, all I want to be is a great chef.\u003c/p>\n\u003ch4>\u003cstrong>A “Man’s Profession”\u003c/strong>\u003c/h4>\n\u003cp>As a chef, the problem is not as much being African-American or being a lesbian. It’s being female, period. In all male-dominated industries, the women have to deal with sexual innuendos and comments. As a lesbian, I don’t hear it as much, but I still hear it. I hear from men who say they’re going to “turn” me [straight].\u003c/p>\n\u003cp>I grew up with my mom and my grandma cooking. They could tote and lift heavy amounts of food. So I’m not quite sure how, all of a sudden, it’s a man’s profession. When it comes to getting paid for it, cooking becomes a man’s profession that we women can’t handle.\u003c/p>\n\u003cp>\u003cstrong>Karen Akunowicz\u003c/strong>, \u003cstrong>Boston, Massachusetts\u003c/strong>\u003cbr>\n\u003cem>Chef Akunowicz is a partner and executive chef at Myers + Chang.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_122068\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz.jpg\" alt=\"Karen Akunowicz\" width=\"1200\" height=\"1398\" class=\"size-full wp-image-122068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-160x186.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-800x932.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-768x895.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-1020x1188.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-1180x1375.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-960x1118.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-240x280.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-375x437.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/171023-queer-women-chefs-akunowicz-520x606.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Karen Akunowicz \u003ccite>(Matt Kurkowski)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I was on Top Chef, it was an important moment for me not only to be out, but to be clear and vocal about being a queer woman. I talked about my spouse, who identifies as genderqueer, and used gender neutral pronouns when talking about them. I felt that it was an opportunity to bring that to a mainstream audience and to speak to another part of the LGBTQ community.\u003c/p>\n\u003ch4>\u003cstrong>An \u003c/strong>\u003cstrong>“\u003c/strong>\u003cstrong>Invisible\u003c/strong>\u003cstrong>” \u003c/strong>\u003cstrong>Identity\u003c/strong>\u003c/h4>\n\u003cp>I identify as a queer fierce femme, which to me, is an important part of my personal, political, and gender identity. Using the term \u003cem>femme\u003c/em> is an important verbal way of making an often invisible community visible.\u003c/p>\n\u003cp>Finding femme helped me begin to understand my queer femininity. Femme identity is not especially rooted in physical appearance. Although my outward appearance is important and purposeful. I express my inner femme with outward signifiers: pink hair, boots, winged eyeliner, stilettos, fascinators, and a modern pin-up aesthetic.\u003c/p>\n\u003cp>Femmes can carry the markers of what is most often associated with straight femininity, so our queerness is often ignored. If I don’t intentionally come out as gay to the barista at my coffee shop, my hairdresser, the person interviewing me, or new staff members, the assumption is that I’m interested in attracting and sleeping with men.\u003c/p>\n\u003cp>I can remember always being assumed straight, and feeling invisible in the gay community. But things are really different now. Now I have a community of badass femme friends, as well as people who love, support, and value the femmes in their lives.\u003c/p>\n\u003ch4>\u003cstrong>The Biggest Challenge\u003c/strong>\u003c/h4>\n\u003cp>Sexism still exists. Plain and simple. Most of us who are female and working as chefs put our heads down, work hard, and don’t look back. But the fact that we choose to ignore it and persist does not change the fact that it exists.\u003c/p>\n\u003cp>I was recently cooking at an event, and when a male friend and colleague and I arrived at the space, the person in charge addressed my friend as “Chef” and me as “young lady.”\u003c/p>\n\u003cp>The lack of flexibility, combined with almost nonexistent family leave policies, makes being a chef a seemingly impossible job for women who want to work and have children.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are all sorts of problems for women in the restaurant industry, but the most destructive aspect surrounds pregnancy. This is an issue that affects women working in virtually every position within the restaurant world, from a fast casual waitress to line cooks.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In New Cookbook, Acclaimed Indian Restaurant Rasika Finally Spills Its Secrets",
"title": "In New Cookbook, Acclaimed Indian Restaurant Rasika Finally Spills Its Secrets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/10/20171018_atc_in_new_cookbook_acclaimed_indian_restaurant_finally_spills_its_secrets.mp3\u003c/p>\n\u003cp>Rasika, an Indian restaurant in Washington, D.C., has won just about every recognition possible. \u003cem>The Washington Post\u003c/em> called it the No. 1 restaurant in the city. The chef has won a James Beard award — basically the Oscars of the food world. President Obama celebrated his birthday there — twice. And though the place has been open for more than a decade, it is only just now coming out with a cookbook.\u003c/p>\n\u003cfigure id=\"attachment_121834\" class=\"wp-caption alignright\" style=\"max-width: 308px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/9780062435552_custom-ed5737aed1cebaf26d2361eb4e9ad3f8e5dcd180-s500-c85.jpg\" alt=\"Rasika Flavors of India by Ashok Bajaj, Vikram Sunderam and David Hagedorn\" width=\"308\" height=\"389\" class=\"size-full wp-image-121834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/9780062435552_custom-ed5737aed1cebaf26d2361eb4e9ad3f8e5dcd180-s500-c85.jpg 308w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/9780062435552_custom-ed5737aed1cebaf26d2361eb4e9ad3f8e5dcd180-s500-c85-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/9780062435552_custom-ed5737aed1cebaf26d2361eb4e9ad3f8e5dcd180-s500-c85-240x303.jpg 240w\" sizes=\"(max-width: 308px) 100vw, 308px\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.npr.org/books/titles/558585080/rasika-flavors-of-india\">Rasika\u003c/a>\u003cbr>Flavors of India\u003cbr>by Ashok Bajaj, Vikram Sunderam and David Hagedorn\u003c/figcaption>\u003c/figure>\n\u003cp>Rasika's owner, Ashok Bajaj, has run high-end restaurants in Washington since the 1980s — places where you might spot a senator or even the president. He had a fancy Indian restaurant in London, called Bombay Brasserie, but when he first tried to do something similar in D.C., he ran into walls. Every landlord told his location scout, \"We don't want our lobby to smell like curry.\"\u003c/p>\n\u003cp>\"And I would say, put me in front of the landlord, let me talk to them,\" Bajaj says. \"It is no different than an Italian restaurant or an American restaurant, where you use a lot of garlic and other spices. And see how the cuisine has changed now? In most American restaurants, they use Indian spices.\"\u003c/p>\n\u003cp>Rasika takes a modern approach to traditional Indian flavors. The cookbook, \u003cem>Rasika: Flavors of India\u003c/em>, has recipes for Kerala bison and rhubarb chutney. Traditional flavor combinations get a modern twist. A classic dish of eggplant and potatoes comes stacked in an elegant tower.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One trick of the cookbook is that a lot of stuff can be made in advance: Marinade the eggplant, mash the potatoes, simmer the sauce. When it's time to actually make dinner, it just takes a few minutes to heat and assemble everything.\u003c/p>\n\u003cp>But Rasika's most popular dish, \u003cem>palak chaat\u003c/em>, needs to be prepared the moment before it's served. \u003cem>Palak\u003c/em> means spinach. \u003cem>Chaat\u003c/em> is a Hindi word for a bunch of different flavorful snacks. The restaurant has never revealed the recipe for the famous crispy spinach.\u003c/p>\n\u003cp>Chef Vikram Sunderam says they were always waiting for the cookbook.\u003c/p>\n\u003cp>And in the Rasika kitchen, he agrees to show us.\u003c/p>\n\u003cp>\"The most important step in the dish is the frying,\" Sunderam says, explaining that the oil needs to be exactly 400 degrees — more and the spinach will burn, less and it'll get greasy.\u003c/p>\n\u003cp>He also makes a beautiful yellow-orange batter with gram flour, turmeric and chili powder. He pours this over the spinach, almost like a salad dressing, and lightly tosses it. Once the spinach is perfectly crispy, it gets a cascade of toppings, including roasted cumin powder, chili powder and black salt; drizzles of yogurt and tamarind chutney; and sprinkles of chopped red onion and tomatoes. The restaurant makes about 200 bowls of this a day — every other table orders it.\u003c/p>\n\u003cp>Sunderam tried to do something similar at a London restaurant, but it wasn't a hit. \"It wasn't as popular as it is here,\" he says. \"From day one it took off.\"\u003c/p>\n\u003cp>Why?\u003c/p>\n\u003cp>\"I think Americans are more adventurous,\" he says. \"They're more appreciative of the food and dishes like these, which are different.\"\u003c/p>\n\u003cfigure id=\"attachment_121830\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/fullsizerender_vert-87a07504f84d232308281d0e35a353c26d15ced8-1020x1360.jpg\" alt=\"On any given day, about half of the restaurant's patrons orders one of Rasika's specialties, palak chaat, or crispy spinach. The secret is in the frying, says Sunderam.\" width=\"400\" class=\"size-large wp-image-121830\">\u003cfigcaption class=\"wp-caption-text\">On any given day, about half of the restaurant's patrons orders one of Rasika's specialties, \u003cem>palak chaat,\u003c/em> or crispy spinach. The secret is in the frying, says Sunderam. \u003ccite>(Ari Shapiro/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And in Indian cuisine, there is plenty of room for adventure and creativity. \"Indian cuisine is a very personal cuisine. It's made from family to family, how they like to cook,\" says Sunderam. \"So there is the basic foundation of a dish, but it's always personalized.\"\u003c/p>\n\u003cp>Of course, the sheer number of ingredients in Indian recipes can be daunting to home cooks. But Bajaj says it isn't difficult if you have the right pantry at home. Sunderam agrees, pointing out that the book helps with setting up an Indian pantry, with basic spices like cardamom, cloves, cinnamon, coriander, turmeric and cumin — all of which are widely used in Indian recipes.\u003c/p>\n\u003cp>Says Bajaj: \"Don't be afraid of the spices!\"\u003c/p>\n\u003cp>Bajaj says the acceptance of Indian food is generally much wider than it used to be when he opened his first restaurant more than 25 years ago. He credits this partly to the explosion of the Internet, but also says that many people are now traveling to India and coming back with a new appreciation for the cuisine.\u003c/p>\n\u003cp>And he says that younger generations are more open to trying foods of other cultures. \"They want to have an experience, and it doesn't have to be a French cuisine, or American or Italian. It can be any cuisine, as long as it has the flavor and the taste — the whole package is there.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Rasika, a top eatery in Washington, D.C., is famous for its crispy spinach and modern twists on classic dishes. Now the owner and chef are sharing some of their prized — and adventurous — recipes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rasika, an Indian restaurant in Washington, D.C., has won just about every recognition possible. \u003cem>The Washington Post\u003c/em> called it the No. 1 restaurant in the city. The chef has won a James Beard award — basically the Oscars of the food world. President Obama celebrated his birthday there — twice. And though the place has been open for more than a decade, it is only just now coming out with a cookbook.\u003c/p>\n\u003cfigure id=\"attachment_121834\" class=\"wp-caption alignright\" style=\"max-width: 308px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/9780062435552_custom-ed5737aed1cebaf26d2361eb4e9ad3f8e5dcd180-s500-c85.jpg\" alt=\"Rasika Flavors of India by Ashok Bajaj, Vikram Sunderam and David Hagedorn\" width=\"308\" height=\"389\" class=\"size-full wp-image-121834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/9780062435552_custom-ed5737aed1cebaf26d2361eb4e9ad3f8e5dcd180-s500-c85.jpg 308w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/9780062435552_custom-ed5737aed1cebaf26d2361eb4e9ad3f8e5dcd180-s500-c85-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/9780062435552_custom-ed5737aed1cebaf26d2361eb4e9ad3f8e5dcd180-s500-c85-240x303.jpg 240w\" sizes=\"(max-width: 308px) 100vw, 308px\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.npr.org/books/titles/558585080/rasika-flavors-of-india\">Rasika\u003c/a>\u003cbr>Flavors of India\u003cbr>by Ashok Bajaj, Vikram Sunderam and David Hagedorn\u003c/figcaption>\u003c/figure>\n\u003cp>Rasika's owner, Ashok Bajaj, has run high-end restaurants in Washington since the 1980s — places where you might spot a senator or even the president. He had a fancy Indian restaurant in London, called Bombay Brasserie, but when he first tried to do something similar in D.C., he ran into walls. Every landlord told his location scout, \"We don't want our lobby to smell like curry.\"\u003c/p>\n\u003cp>\"And I would say, put me in front of the landlord, let me talk to them,\" Bajaj says. \"It is no different than an Italian restaurant or an American restaurant, where you use a lot of garlic and other spices. And see how the cuisine has changed now? In most American restaurants, they use Indian spices.\"\u003c/p>\n\u003cp>Rasika takes a modern approach to traditional Indian flavors. The cookbook, \u003cem>Rasika: Flavors of India\u003c/em>, has recipes for Kerala bison and rhubarb chutney. Traditional flavor combinations get a modern twist. A classic dish of eggplant and potatoes comes stacked in an elegant tower.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One trick of the cookbook is that a lot of stuff can be made in advance: Marinade the eggplant, mash the potatoes, simmer the sauce. When it's time to actually make dinner, it just takes a few minutes to heat and assemble everything.\u003c/p>\n\u003cp>But Rasika's most popular dish, \u003cem>palak chaat\u003c/em>, needs to be prepared the moment before it's served. \u003cem>Palak\u003c/em> means spinach. \u003cem>Chaat\u003c/em> is a Hindi word for a bunch of different flavorful snacks. The restaurant has never revealed the recipe for the famous crispy spinach.\u003c/p>\n\u003cp>Chef Vikram Sunderam says they were always waiting for the cookbook.\u003c/p>\n\u003cp>And in the Rasika kitchen, he agrees to show us.\u003c/p>\n\u003cp>\"The most important step in the dish is the frying,\" Sunderam says, explaining that the oil needs to be exactly 400 degrees — more and the spinach will burn, less and it'll get greasy.\u003c/p>\n\u003cp>He also makes a beautiful yellow-orange batter with gram flour, turmeric and chili powder. He pours this over the spinach, almost like a salad dressing, and lightly tosses it. Once the spinach is perfectly crispy, it gets a cascade of toppings, including roasted cumin powder, chili powder and black salt; drizzles of yogurt and tamarind chutney; and sprinkles of chopped red onion and tomatoes. The restaurant makes about 200 bowls of this a day — every other table orders it.\u003c/p>\n\u003cp>Sunderam tried to do something similar at a London restaurant, but it wasn't a hit. \"It wasn't as popular as it is here,\" he says. \"From day one it took off.\"\u003c/p>\n\u003cp>Why?\u003c/p>\n\u003cp>\"I think Americans are more adventurous,\" he says. \"They're more appreciative of the food and dishes like these, which are different.\"\u003c/p>\n\u003cfigure id=\"attachment_121830\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/fullsizerender_vert-87a07504f84d232308281d0e35a353c26d15ced8-1020x1360.jpg\" alt=\"On any given day, about half of the restaurant's patrons orders one of Rasika's specialties, palak chaat, or crispy spinach. The secret is in the frying, says Sunderam.\" width=\"400\" class=\"size-large wp-image-121830\">\u003cfigcaption class=\"wp-caption-text\">On any given day, about half of the restaurant's patrons orders one of Rasika's specialties, \u003cem>palak chaat,\u003c/em> or crispy spinach. The secret is in the frying, says Sunderam. \u003ccite>(Ari Shapiro/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And in Indian cuisine, there is plenty of room for adventure and creativity. \"Indian cuisine is a very personal cuisine. It's made from family to family, how they like to cook,\" says Sunderam. \"So there is the basic foundation of a dish, but it's always personalized.\"\u003c/p>\n\u003cp>Of course, the sheer number of ingredients in Indian recipes can be daunting to home cooks. But Bajaj says it isn't difficult if you have the right pantry at home. Sunderam agrees, pointing out that the book helps with setting up an Indian pantry, with basic spices like cardamom, cloves, cinnamon, coriander, turmeric and cumin — all of which are widely used in Indian recipes.\u003c/p>\n\u003cp>Says Bajaj: \"Don't be afraid of the spices!\"\u003c/p>\n\u003cp>Bajaj says the acceptance of Indian food is generally much wider than it used to be when he opened his first restaurant more than 25 years ago. He credits this partly to the explosion of the Internet, but also says that many people are now traveling to India and coming back with a new appreciation for the cuisine.\u003c/p>\n\u003cp>And he says that younger generations are more open to trying foods of other cultures. \"They want to have an experience, and it doesn't have to be a French cuisine, or American or Italian. It can be any cuisine, as long as it has the flavor and the taste — the whole package is there.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Jose Andres Has Served Nearly 1.5 Million Meals To Hungry Puerto Ricans",
"title": "Chef Jose Andres Has Served Nearly 1.5 Million Meals To Hungry Puerto Ricans",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story from All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/10/20171020_atc_dc_chef_leads_efforts_to_feed_displaced_puerto_ricans.mp3\u003c/p>\n\u003cp>The Coliseo is the biggest concert hall in San Juan, Puerto Rico. But since Hurricane Maria devastated the island a month ago, it's become the epicenter of a massive effort to feed tens of thousands left hungry by the storm – an effort led by celebrity chef Jose Andres.\u003c/p>\n\u003cp>\"We're about to reach the million and a half [meals] served — a vast majority of them hot meals,\" says Andres, who is known for his upscale restaurants in Washington, D.C., and for canceling his plans to open one in Donald Trump's D.C. hotel.\u003c/p>\n\u003cp>Nearly 80 percent of Puerto Rico remains \u003ca href=\"#o\">without electricity\u003c/a>. In the Coliseo, he oversees a massive makeshift kitchen. A few hundred volunteers prepare stews and sandwiches — 60,000 each day. Andres calls it \"one of the most effective sandwich lines made by volunteers in history — I'm so proud of them.\"\u003c/p>\n\u003cp>On a recent visit, I watch as one volunteer, Yamil Lopez, stirs a giant paella pan – five feet in diameter. This one alone holds enough to feed 850 people. This batch, Lopez explains in Spanish, contains 12 ingredients, including \"a little pork, chorizo, black beans, red beans, some***carrots.\" But no seafood – traditionally a featured paella ingredient.\u003c/p>\n\u003cfigure id=\"attachment_121680\" class=\"wp-caption aligncenter\" style=\"max-width: 2998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075.jpg\" alt=\"Volunteers prepare a giant paella. This pan alone holds enough to feed 850 people.\" width=\"2998\" height=\"2248\" class=\"size-full wp-image-121680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075.jpg 2998w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-520x390.jpg 520w\" sizes=\"(max-width: 2998px) 100vw, 2998px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prepare a giant paella. This pan alone holds enough to feed 850 people. \u003ccite>(Christina Calas/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We call it Paella Maria, like the hurricane, because it's what we have on hand at the moment,\" Lopez says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Boxes of apples and stacks of canned Goya beans line the rounded hallways of the Coliseo. Open areas are set up with long tables covered in sandwich-making supplies — bread, ham, cheese, mayonnaise. A volunteer writes the totals on a piece of poster board hanging on the wall. By the end of the day, they'll have made almost 25,000 sandwiches.\u003c/p>\n\u003cp>Many of the meals will be loaded on trucks for delivery to remote regions of the the island. \"We have the food trucks that reach any area that sometimes have difficult access, one house here, one house there,\" Andres says.\u003c/p>\n\u003cp>Food is also available for pickup. Among those in line on this day are Zelides Enid and three of her friends. They're here to get some 300 meals to take to their neighborhood in Canóvanas, two cities over.\u003c/p>\n\u003cp>\"Since the hurricane, we haven't gotten much help in our community, and FEMA still hasn't arrived,\" Enid says. She says that's why she and her friends are at the Coliseo.\u003c/p>\n\u003cp>When asked why he decided to fly to San Juan on Sept. 25, just days after Maria struck, Andres replies by paraphrasing the author John Steinbeck. \"Steinbeck said very clearly in \u003cem>Of Mice and Men, \"W\u003c/em>here there is a fight so hungry people may eat, I will be there.\"\u003c/p>\n\u003cp>Andres says that's why he decided to fly to San Juan on Sept. 25, a few days after Maria struck. \"I didn't see a plan and instead of planning and meeting, I began cooking and we began feeding.\" Soon after Andres arrived, FEMA gave his nonprofit, World Central Kitchen, enough money to prepare 20,000 meals over seven days. That's on top of the 50,000 people a day he was already feeding – with donated food and funds, in addition to money from his NGO.\u003c/p>\n\u003cp>When it came time for a new contract, Andres asked FEMA for increased funding so he could feed tens of thousands more Puerto Ricans, but the agency told him that would take longer because of its contracting rules.\u003c/p>\n\u003cp>Despite such frustrations, Andres remains indefatigable about continuing to churn out meals to help alleviate hunger in hurricane-ravaged Puerto Rico.\u003c/p>\n\u003cp>\"Maybe it wasn't perfect,\" he says of World Central Kitchen's efforts in Puerto Rico, \"maybe it was not organized by the rules and regulations of the federal government. But I can tell you, if you go to ask every one of those men and women that received those meals, probably they would tell you that for them the plan was good enough.\"\u003c/p>\n\u003cp>Remember those women from Canóvanas waiting with Enid? Six hours after arriving, they were still waiting for their 300 meals.\u003c/p>\n\u003cp>It'll still be a while, one of the women, Juana de la Cruz, says. Despite the wait, she is very grateful. This will be her only meal today. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Coliseo is the biggest concert hall in San Juan, Puerto Rico. But since Hurricane Maria devastated the island a month ago, it's become the epicenter of a massive effort to feed tens of thousands left hungry by the storm – an effort led by celebrity chef Jose Andres.\u003c/p>\n\u003cp>\"We're about to reach the million and a half [meals] served — a vast majority of them hot meals,\" says Andres, who is known for his upscale restaurants in Washington, D.C., and for canceling his plans to open one in Donald Trump's D.C. hotel.\u003c/p>\n\u003cp>Nearly 80 percent of Puerto Rico remains \u003ca href=\"#o\">without electricity\u003c/a>. In the Coliseo, he oversees a massive makeshift kitchen. A few hundred volunteers prepare stews and sandwiches — 60,000 each day. Andres calls it \"one of the most effective sandwich lines made by volunteers in history — I'm so proud of them.\"\u003c/p>\n\u003cp>On a recent visit, I watch as one volunteer, Yamil Lopez, stirs a giant paella pan – five feet in diameter. This one alone holds enough to feed 850 people. This batch, Lopez explains in Spanish, contains 12 ingredients, including \"a little pork, chorizo, black beans, red beans, some***carrots.\" But no seafood – traditionally a featured paella ingredient.\u003c/p>\n\u003cfigure id=\"attachment_121680\" class=\"wp-caption aligncenter\" style=\"max-width: 2998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075.jpg\" alt=\"Volunteers prepare a giant paella. This pan alone holds enough to feed 850 people.\" width=\"2998\" height=\"2248\" class=\"size-full wp-image-121680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075.jpg 2998w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-520x390.jpg 520w\" sizes=\"(max-width: 2998px) 100vw, 2998px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prepare a giant paella. This pan alone holds enough to feed 850 people. \u003ccite>(Christina Calas/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We call it Paella Maria, like the hurricane, because it's what we have on hand at the moment,\" Lopez says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Boxes of apples and stacks of canned Goya beans line the rounded hallways of the Coliseo. Open areas are set up with long tables covered in sandwich-making supplies — bread, ham, cheese, mayonnaise. A volunteer writes the totals on a piece of poster board hanging on the wall. By the end of the day, they'll have made almost 25,000 sandwiches.\u003c/p>\n\u003cp>Many of the meals will be loaded on trucks for delivery to remote regions of the the island. \"We have the food trucks that reach any area that sometimes have difficult access, one house here, one house there,\" Andres says.\u003c/p>\n\u003cp>Food is also available for pickup. Among those in line on this day are Zelides Enid and three of her friends. They're here to get some 300 meals to take to their neighborhood in Canóvanas, two cities over.\u003c/p>\n\u003cp>\"Since the hurricane, we haven't gotten much help in our community, and FEMA still hasn't arrived,\" Enid says. She says that's why she and her friends are at the Coliseo.\u003c/p>\n\u003cp>When asked why he decided to fly to San Juan on Sept. 25, just days after Maria struck, Andres replies by paraphrasing the author John Steinbeck. \"Steinbeck said very clearly in \u003cem>Of Mice and Men, \"W\u003c/em>here there is a fight so hungry people may eat, I will be there.\"\u003c/p>\n\u003cp>Andres says that's why he decided to fly to San Juan on Sept. 25, a few days after Maria struck. \"I didn't see a plan and instead of planning and meeting, I began cooking and we began feeding.\" Soon after Andres arrived, FEMA gave his nonprofit, World Central Kitchen, enough money to prepare 20,000 meals over seven days. That's on top of the 50,000 people a day he was already feeding – with donated food and funds, in addition to money from his NGO.\u003c/p>\n\u003cp>When it came time for a new contract, Andres asked FEMA for increased funding so he could feed tens of thousands more Puerto Ricans, but the agency told him that would take longer because of its contracting rules.\u003c/p>\n\u003cp>Despite such frustrations, Andres remains indefatigable about continuing to churn out meals to help alleviate hunger in hurricane-ravaged Puerto Rico.\u003c/p>\n\u003cp>\"Maybe it wasn't perfect,\" he says of World Central Kitchen's efforts in Puerto Rico, \"maybe it was not organized by the rules and regulations of the federal government. But I can tell you, if you go to ask every one of those men and women that received those meals, probably they would tell you that for them the plan was good enough.\"\u003c/p>\n\u003cp>Remember those women from Canóvanas waiting with Enid? Six hours after arriving, they were still waiting for their 300 meals.\u003c/p>\n\u003cp>It'll still be a while, one of the women, Juana de la Cruz, says. Despite the wait, she is very grateful. This will be her only meal today. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Anthony Bourdain Urges Americans To 'Value The Things We Eat' in New Documentary \u003cem>Wasted! The Story of Food Waste\u003c/em>",
"title": "Anthony Bourdain Urges Americans To 'Value The Things We Eat' in New Documentary \u003cem>Wasted! The Story of Food Waste\u003c/em>",
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"content": "\u003cp>One-third of all the food produced each year for human consumption is never eaten. That adds up to about 1.3 billion tons of waste per year. That unappetizing fact is the inspiration for a new documentary, \u003cem>Wasted! The Story of Food Waste\u003c/em>, which was released on Oct. 13 in theaters and on demand.\u003c/p>\n\u003cp>In addition to stories from star chefs such as Dan Barber and Mario Batali, the documentary explores the problem of food waste in America, as well as worldwide policies and possible systemic solutions in U.S. schools and grocery stores.\u003c/p>\n\u003cp>\u003cem>Here & Now\u003c/em>'s Jeremy Hobson talks with the film's host and renowned chef Anthony Bourdain.\u003cbr>\n[audio mp3=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/BUR4259091323.mp3\"][/audio]\u003c/p>\n\u003cp>This interview has been edited for length and clarity.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_121661\" class=\"wp-caption aligncenter\" style=\"max-width: 2770px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM.png\" alt=\"Anthony Bourdain in new documentary, Wasted! The Story of Food Waste.\" width=\"2770\" height=\"1400\" class=\"size-full wp-image-121661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM.png 2770w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-160x81.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-800x404.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-768x388.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-1020x516.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-1180x596.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-960x485.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-240x121.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-375x190.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-520x263.png 520w\" sizes=\"(max-width: 2770px) 100vw, 2770px\">\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain in new documentary, Wasted! The Story of Food Waste.\u003c/figcaption>\u003c/figure>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On getting involved with the documentary\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I don't like the idea of being an advocate. I don't like to be certain of anything, or present myself as certain of anything, or adhering to any orthodox view on anything. I'm a doubter by nature. But this is an issue that goes fundamentally against my instincts as a longtime working cook and chef, where we were taught from the very beginning that one just does not and cannot and must not waste food.\u003c/p>\n\u003cp>I thought about how people struggle for food every day in so many places and how much they make with so little, very proudly and generously. How delicious food can be even in places where they have so little to work with. How important those principles and techniques are to even the classic French and Italian gastronomies that I grew up with and love. So that kind of informed my decision to jump into this thing with both feet.\u003c/p>\n\u003cp>\u003cstrong>On what people can do to limit food waste\u003c/strong>\u003c/p>\n\u003cp>It begins with a sense of how we value the things we eat. It begins with just starting to pay attention to how much food you're buying, how much you are actually using, what you are doing with it. Simply by thinking about your home cooking in a way that professional chefs think about restaurant food, meaning, when you order food for the evening — because profit margins are so narrow in the restaurant business — the chef has always had to think, 'What happens if I don't sell all the chicken? What will I do with the leftovers? How will I make something delicious that I can sell that people will want and desire the next day?' If you think about food when you shop in that way, and about all of the parts of proteins and vegetables that we don't currently use, that are in fact quite delicious — in many cases more delicious than the things we attach artificial value to — that's a start.\u003c/p>\n\u003cp>And then demand more of our retailers. It is shocking that we expect our chain supermarkets to have towers of perfect-looking, highly perishable produce. They put a lot of that produce on the shelf deliberately to look abundant, and for no other reason. They know that in order to maintain this appearance of endless abundance, they're gonna have to throw out a significant portion of it. We don't need that, we shouldn't want it and we shouldn't tolerate it.\u003c/p>\n\u003cp>\u003cstrong>On eating different parts of animals\u003c/strong>\u003c/p>\n\u003cp>Foods that we never valued even 20 years ago are now the dishes of the moment. I remember when I started cooking in the early '70s, bluefin tuna would be sold for cat food. Octopus was a garbage fish, a trash fish ... beef cheeks, pork belly. These are hot menu items now. In many cases, in order to eat the food — the ingredients and the traditional dishes that the poor used to have to eat in this country — you have to go to a hipster restaurant in Brooklyn and pay $32 for a plate. So this is not that much of a stretch. It's really a matter of marketing and inspiring people, and in a lot of ways, it's up to chefs and food leaders to convince people with a beautiful and delicious argument that this is what food can be.\u003c/p>\n\u003cp>\u003cstrong>On possible U.S. laws that regulate food waste\u003c/strong>\u003c/p>\n\u003cp>In South Korea, you are taxed or penalized. They monitor how much usable waste you're generating from your home, and you get a bill at the end of the month if you're being particularly wasteful. Animal protein, particularly fish and beef, I don't think these are ever going to get less expensive or more plentiful. So, it is inevitable, if we don't get our act together, that sooner or later in the face of dwindling resources and supplies, that there will be some sort of regulation. And that's something that Americans fundamentally hate, understandably. Hopefully we'll never reach that point. The way forward is to eat better, more delicious food — to enjoy cooking and eating it more, not chaw away mindlessly at this seemingly endless supply of flavorless abundance.\u003c/p>\n\u003cp>\u003cstrong>On the value of kids understanding where food comes from\u003c/strong>\u003c/p>\n\u003cp>I have noticed in my travels, I think anyone who works in a farming community, anyone who lives close to or is involved in the production of food — whether they're fishing, farming, raising beef, whatever — they're less likely to waste, because they've seen it up close, how much work goes into it, what's involved. So I think even limited experience as a child seeing where food comes from and what's involved, this is surely a good thing.\u003c/p>\n\u003cp>\u003cem>This interview aired on Oct. 10 on \u003c/em>\u003ca href=\"http://www.wbur.org/hereandnow/2017/10/10/anthony-bourdain-wasted\">\u003cem>Here & Now,\u003c/em>\u003c/a>\u003cem> a public radio show from NPR and WBUR in Boston.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One-third of all the food produced each year for human consumption is never eaten. That adds up to about 1.3 billion tons of waste per year. That unappetizing fact is the inspiration for a new documentary, \u003cem>Wasted! The Story of Food Waste\u003c/em>, which was released on Oct. 13 in theaters and on demand.\u003c/p>\n\u003cp>In addition to stories from star chefs such as Dan Barber and Mario Batali, the documentary explores the problem of food waste in America, as well as worldwide policies and possible systemic solutions in U.S. schools and grocery stores.\u003c/p>\n\u003cp>\u003cem>Here & Now\u003c/em>'s Jeremy Hobson talks with the film's host and renowned chef Anthony Bourdain.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This interview has been edited for length and clarity.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_121661\" class=\"wp-caption aligncenter\" style=\"max-width: 2770px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM.png\" alt=\"Anthony Bourdain in new documentary, Wasted! The Story of Food Waste.\" width=\"2770\" height=\"1400\" class=\"size-full wp-image-121661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM.png 2770w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-160x81.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-800x404.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-768x388.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-1020x516.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-1180x596.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-960x485.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-240x121.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-375x190.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-520x263.png 520w\" sizes=\"(max-width: 2770px) 100vw, 2770px\">\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain in new documentary, Wasted! The Story of Food Waste.\u003c/figcaption>\u003c/figure>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On getting involved with the documentary\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I don't like the idea of being an advocate. I don't like to be certain of anything, or present myself as certain of anything, or adhering to any orthodox view on anything. I'm a doubter by nature. But this is an issue that goes fundamentally against my instincts as a longtime working cook and chef, where we were taught from the very beginning that one just does not and cannot and must not waste food.\u003c/p>\n\u003cp>I thought about how people struggle for food every day in so many places and how much they make with so little, very proudly and generously. How delicious food can be even in places where they have so little to work with. How important those principles and techniques are to even the classic French and Italian gastronomies that I grew up with and love. So that kind of informed my decision to jump into this thing with both feet.\u003c/p>\n\u003cp>\u003cstrong>On what people can do to limit food waste\u003c/strong>\u003c/p>\n\u003cp>It begins with a sense of how we value the things we eat. It begins with just starting to pay attention to how much food you're buying, how much you are actually using, what you are doing with it. Simply by thinking about your home cooking in a way that professional chefs think about restaurant food, meaning, when you order food for the evening — because profit margins are so narrow in the restaurant business — the chef has always had to think, 'What happens if I don't sell all the chicken? What will I do with the leftovers? How will I make something delicious that I can sell that people will want and desire the next day?' If you think about food when you shop in that way, and about all of the parts of proteins and vegetables that we don't currently use, that are in fact quite delicious — in many cases more delicious than the things we attach artificial value to — that's a start.\u003c/p>\n\u003cp>And then demand more of our retailers. It is shocking that we expect our chain supermarkets to have towers of perfect-looking, highly perishable produce. They put a lot of that produce on the shelf deliberately to look abundant, and for no other reason. They know that in order to maintain this appearance of endless abundance, they're gonna have to throw out a significant portion of it. We don't need that, we shouldn't want it and we shouldn't tolerate it.\u003c/p>\n\u003cp>\u003cstrong>On eating different parts of animals\u003c/strong>\u003c/p>\n\u003cp>Foods that we never valued even 20 years ago are now the dishes of the moment. I remember when I started cooking in the early '70s, bluefin tuna would be sold for cat food. Octopus was a garbage fish, a trash fish ... beef cheeks, pork belly. These are hot menu items now. In many cases, in order to eat the food — the ingredients and the traditional dishes that the poor used to have to eat in this country — you have to go to a hipster restaurant in Brooklyn and pay $32 for a plate. So this is not that much of a stretch. It's really a matter of marketing and inspiring people, and in a lot of ways, it's up to chefs and food leaders to convince people with a beautiful and delicious argument that this is what food can be.\u003c/p>\n\u003cp>\u003cstrong>On possible U.S. laws that regulate food waste\u003c/strong>\u003c/p>\n\u003cp>In South Korea, you are taxed or penalized. They monitor how much usable waste you're generating from your home, and you get a bill at the end of the month if you're being particularly wasteful. Animal protein, particularly fish and beef, I don't think these are ever going to get less expensive or more plentiful. So, it is inevitable, if we don't get our act together, that sooner or later in the face of dwindling resources and supplies, that there will be some sort of regulation. And that's something that Americans fundamentally hate, understandably. Hopefully we'll never reach that point. The way forward is to eat better, more delicious food — to enjoy cooking and eating it more, not chaw away mindlessly at this seemingly endless supply of flavorless abundance.\u003c/p>\n\u003cp>\u003cstrong>On the value of kids understanding where food comes from\u003c/strong>\u003c/p>\n\u003cp>I have noticed in my travels, I think anyone who works in a farming community, anyone who lives close to or is involved in the production of food — whether they're fishing, farming, raising beef, whatever — they're less likely to waste, because they've seen it up close, how much work goes into it, what's involved. So I think even limited experience as a child seeing where food comes from and what's involved, this is surely a good thing.\u003c/p>\n\u003cp>\u003cem>This interview aired on Oct. 10 on \u003c/em>\u003ca href=\"http://www.wbur.org/hereandnow/2017/10/10/anthony-bourdain-wasted\">\u003cem>Here & Now,\u003c/em>\u003c/a>\u003cem> a public radio show from NPR and WBUR in Boston.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Three-Star Chef Asks Michelin Guide To Leave Him Out: 'I Will Be Able To Feel Free'",
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"content": "\u003cp>Ah, to be a chef with three Michelin stars: The envy of your peers. Reservation lists months long. The satisfaction of reaching the highest level of culinary art.\u003c/p>\n\u003cp>The crippling pressure to stay on top.\u003c/p>\n\u003cp>Sébastien Bras runs \u003ca href=\"http://www.bras.fr/en/en-le-suquet/the-restaurant\">Le Suquet\u003c/a>, a restaurant in the southern French town of Laguiole that first won its three stars in 1999, when it was run by his father Michel.\u003c/p>\n\u003cp>On Tuesday, Bras said he's had enough of the pressure that comes with upholding that honor: He'd like Michelin to leave Le Suquet out of its 2018 edition.\u003c/p>\n\u003cp>\"I have decided, in agreement with my whole family, to open a new chapter of my professional life without the reward of the Michelin Guide, but with so much passion for cooking,\" wrote the 46-year-old Bras in \u003ca href=\"https://www.facebook.com/BrasOfficiel/videos/vb.1903236566598979/1946897092232926\">a Facebook post\u003c/a>, sounding a like a politician who has decided not to run again. \"I intend to continue, with my faithful team, to bring life to Le Suquet this magical experience of [the region] Aubrac, always with this quest for excellence.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe src=\"https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2FBrasOfficiel%2Fvideos%2F1948015188787783%2F&width=640&show_text=false&height=343&appId\" width=\"640\" height=\"343\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowtransparency=\"true\" allowfullscreen=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>Bras elaborated to \u003ca href=\"https://www.afp.com/fr/infos/258/las-de-la-pression-le-chef-trois-etoiles-sebastien-bras-veut-sortir-du-michelin\">Agence France-Presse\u003c/a> (in French) that he felt the \"great pressure that results inevitably from the distinction of the three stars\" – a pressure generated by anonymous and unannounced visits by Michelin's inspectors, two or three times a year.\u003c/p>\n\u003cp>\"I will be able to feel free, without asking myself whether my creations would please the Michelin inspectors,\" he said. \"Maybe I will be less famous, but I accept that, I assume that.\"\u003c/p>\n\u003cp>In 2017, Michelin gave its three-star distinction to just \u003ca href=\"https://www.viamichelin.com/web/Restaurants/Restaurants-France?stars=3\">26 restaurants\u003c/a> in France.\u003c/p>\n\u003cp>In its latest guide, Michelin's inspectors \u003ca href=\"https://www.viamichelin.com/web/Restaurant/Laguiole-12210-Bras-11501-41102\">declare Le Suquet \"magical\"\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"[A] fabulous showcase for the culinary ingredients produced in the area. The style of the Bras father and son team is to get to the heart and soul of their ingredients. Take the gargouillou — one of the highlights at this restaurant — which is a twist on the vegetables or flowers of the day. An ode to the land.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bras.fr/en/page-article/en-the-gargouillou-of-young-vegetables\">The gargouillou\u003c/a> has \u003ca href=\"http://www.nytimes.com/2009/02/11/dining/11gard.html?mcubz=1\">50 to 60 ingredients\u003c/a>, beautifully composed and changing daily according on what's available. It was dreamt up during a ramble through a meadow by Michel Bras, who \u003ca href=\"http://www.bras.fr/en/page-article/en-a-family-story\">founded the restaurant\u003c/a> in 1992 and ran it until ten years ago, when the son took the helm. (You can watch \u003ca href=\"https://www.nytimes.com/video/dining/100000001776462/step-up-to-the-plate-.html?mcubz=0\">a video\u003c/a> of the dish's impeccable assembly of vegetables and flowers.)\u003c/p>\n\u003cp>Sébastien Bras said that like others in the culinary world, he had in the corner of his mind the 2003 suicide of \u003ca href=\"https://www.newyorker.com/magazine/2003/05/12/death-of-a-chef\">Bernard Loiseau\u003c/a>, a legendary French three-star chef. (\"But I do not have that mindset,\" said Bras.)\u003c/p>\n\u003cp>Rumors had circulated that Loiseau's restaurant was going to lose a star, though \u003ca href=\"https://www.newyorker.com/culture/culture-desk/michelin-and-the-deaths-of-two-french-chefs\">according to\u003c/a> \u003cem>The New Yorker\u003c/em>, Michelin denied that its officials warned Loiseau he was in danger of losing his third star.\u003c/p>\n\u003cp>Other three-star chefs have escaped the Michelin pressure-cooker (or would it be a \u003cem>sous vide\u003c/em>?) by closing or radically changing their restaurants. But the Michelin Guide told AFP that this was the first time a three-star chef in France had asked in advance to not be included, without a closure or change of concept. (The website Eater \u003ca href=\"https://www.eater.com/2014/12/2/7322249/julio-biosca-returns-michelin-stars-casa-julio\">notes\u003c/a> that chefs in Spain and Belgium have previously handed back their stars.)\u003c/p>\n\u003cp>For its part, the Michelin Guide says that while it has taken note of the request from Bras, it isn't sure what it will do.\u003c/p>\n\u003cp>\"The Michelin guide is not meant for restaurateurs but for customers,\" Michelin's Claire Dorland-Clauzel told the news service. \"Its independence rests in the awarding of distinctions.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ah, to be a chef with three Michelin stars: The envy of your peers. Reservation lists months long. The satisfaction of reaching the highest level of culinary art.\u003c/p>\n\u003cp>The crippling pressure to stay on top.\u003c/p>\n\u003cp>Sébastien Bras runs \u003ca href=\"http://www.bras.fr/en/en-le-suquet/the-restaurant\">Le Suquet\u003c/a>, a restaurant in the southern French town of Laguiole that first won its three stars in 1999, when it was run by his father Michel.\u003c/p>\n\u003cp>On Tuesday, Bras said he's had enough of the pressure that comes with upholding that honor: He'd like Michelin to leave Le Suquet out of its 2018 edition.\u003c/p>\n\u003cp>\"I have decided, in agreement with my whole family, to open a new chapter of my professional life without the reward of the Michelin Guide, but with so much passion for cooking,\" wrote the 46-year-old Bras in \u003ca href=\"https://www.facebook.com/BrasOfficiel/videos/vb.1903236566598979/1946897092232926\">a Facebook post\u003c/a>, sounding a like a politician who has decided not to run again. \"I intend to continue, with my faithful team, to bring life to Le Suquet this magical experience of [the region] Aubrac, always with this quest for excellence.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2FBrasOfficiel%2Fvideos%2F1948015188787783%2F&width=640&show_text=false&height=343&appId\" width=\"640\" height=\"343\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowtransparency=\"true\" allowfullscreen=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>Bras elaborated to \u003ca href=\"https://www.afp.com/fr/infos/258/las-de-la-pression-le-chef-trois-etoiles-sebastien-bras-veut-sortir-du-michelin\">Agence France-Presse\u003c/a> (in French) that he felt the \"great pressure that results inevitably from the distinction of the three stars\" – a pressure generated by anonymous and unannounced visits by Michelin's inspectors, two or three times a year.\u003c/p>\n\u003cp>\"I will be able to feel free, without asking myself whether my creations would please the Michelin inspectors,\" he said. \"Maybe I will be less famous, but I accept that, I assume that.\"\u003c/p>\n\u003cp>In 2017, Michelin gave its three-star distinction to just \u003ca href=\"https://www.viamichelin.com/web/Restaurants/Restaurants-France?stars=3\">26 restaurants\u003c/a> in France.\u003c/p>\n\u003cp>In its latest guide, Michelin's inspectors \u003ca href=\"https://www.viamichelin.com/web/Restaurant/Laguiole-12210-Bras-11501-41102\">declare Le Suquet \"magical\"\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"[A] fabulous showcase for the culinary ingredients produced in the area. The style of the Bras father and son team is to get to the heart and soul of their ingredients. Take the gargouillou — one of the highlights at this restaurant — which is a twist on the vegetables or flowers of the day. An ode to the land.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bras.fr/en/page-article/en-the-gargouillou-of-young-vegetables\">The gargouillou\u003c/a> has \u003ca href=\"http://www.nytimes.com/2009/02/11/dining/11gard.html?mcubz=1\">50 to 60 ingredients\u003c/a>, beautifully composed and changing daily according on what's available. It was dreamt up during a ramble through a meadow by Michel Bras, who \u003ca href=\"http://www.bras.fr/en/page-article/en-a-family-story\">founded the restaurant\u003c/a> in 1992 and ran it until ten years ago, when the son took the helm. (You can watch \u003ca href=\"https://www.nytimes.com/video/dining/100000001776462/step-up-to-the-plate-.html?mcubz=0\">a video\u003c/a> of the dish's impeccable assembly of vegetables and flowers.)\u003c/p>\n\u003cp>Sébastien Bras said that like others in the culinary world, he had in the corner of his mind the 2003 suicide of \u003ca href=\"https://www.newyorker.com/magazine/2003/05/12/death-of-a-chef\">Bernard Loiseau\u003c/a>, a legendary French three-star chef. (\"But I do not have that mindset,\" said Bras.)\u003c/p>\n\u003cp>Rumors had circulated that Loiseau's restaurant was going to lose a star, though \u003ca href=\"https://www.newyorker.com/culture/culture-desk/michelin-and-the-deaths-of-two-french-chefs\">according to\u003c/a> \u003cem>The New Yorker\u003c/em>, Michelin denied that its officials warned Loiseau he was in danger of losing his third star.\u003c/p>\n\u003cp>Other three-star chefs have escaped the Michelin pressure-cooker (or would it be a \u003cem>sous vide\u003c/em>?) by closing or radically changing their restaurants. But the Michelin Guide told AFP that this was the first time a three-star chef in France had asked in advance to not be included, without a closure or change of concept. (The website Eater \u003ca href=\"https://www.eater.com/2014/12/2/7322249/julio-biosca-returns-michelin-stars-casa-julio\">notes\u003c/a> that chefs in Spain and Belgium have previously handed back their stars.)\u003c/p>\n\u003cp>For its part, the Michelin Guide says that while it has taken note of the request from Bras, it isn't sure what it will do.\u003c/p>\n\u003cp>\"The Michelin guide is not meant for restaurateurs but for customers,\" Michelin's Claire Dorland-Clauzel told the news service. \"Its independence rests in the awarding of distinctions.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Preview: Barranco in Lafayette is the latest location for Peruvian-born chef Carlos Altamirano's growing empire",
"title": "Preview: Barranco in Lafayette is the latest location for Peruvian-born chef Carlos Altamirano's growing empire",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Having just opened a new restaurant six months ago, it wasn’t like Chef Carlos Altamirano was looking to open another one right now.\u003c/p>\n\u003cp>But sometimes, things just fall into your lap.\u003c/p>\n\u003cp>That was the case in Lafayette, a city in which it’s nearly impossible to find a space, unless another one closes – that is now known as Barranco Cocina Peruana.\u003c/p>\n\u003cfigure id=\"attachment_120780\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0742-new-1.jpg\" alt=\"Barranco Cocina Peruana exterior.\" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Barranco Cocina Peruana exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Mt. Diablo Blvd, it’s right downtown, and for commuters, it’s the first restaurant you come upon when exiting the BART station; perfect for a post-work cocktail and some small plates with friends.\u003c/p>\n\u003cp>“We had wanted to do something in Lafayette for a long time now,” agreed Shu Dai Altamirano, his wife and business partner, “but couldn’t find anything.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The landlord here loves \u003ca href=\"http://paradakitchen.com/\">Parada\u003c/a> and wanted us to do something here,” said Carlos Altamirano, referring to his Walnut Creek restaurant, now two years old.\u003c/p>\n\u003cp>When the space vacated, the landlord invited Altamirano to come see it.\u003c/p>\n\u003cfigure id=\"attachment_120786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120786\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0764-new.jpg\" alt=\"The interior dining space at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior dining space at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We checked it out,” he said, and that was that. Barranco opened Friday, September 15.\u003c/p>\n\u003cfigure id=\"attachment_120784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120784\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0758-new-1.jpg\" alt=\"The bar at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0759-new.jpg\" alt=\"Festive artwork in the bar area at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Festive artwork in the bar area at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0748-new.jpg\" alt=\"The open kitchen at Barranco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Barranco is named after one of Lima, Peru’s beach districts, where seafood is abundant, and it is the seventh Bay Area restaurant owned by the Peruvian-born chef and his wife.\u003c/p>\n\u003cp>\u003ca href=\"http://paradita.com/\">Paradita\u003c/a>, in Emeryville, was the latest to open. Others include \u003ca href=\"http://www.mochicasf.com/?gclid=CJnZmKCcpdYCFQ0yaQod-dALYg\">Mochica\u003c/a> and \u003ca href=\"http://www.piqueos.com/\">Piqueos\u003c/a> in San Francisco, \u003ca href=\"http://www.lacostanerarestaurant.com/\">La Costanera\u003c/a> in Montara which had a Michelin star two years running, and the food truck and catering service \u003ca href=\"http://www.sanguchonsf.com/\">Sanguchon\u003c/a>.\u003c/p>\n\u003cp>Clearly opening a new place is no big deal for the chef by now; that was evident at a media preview on Wednesday September 13, where tastes of numerous dishes were on offer, and nearly every bite was delicious.\u003c/p>\n\u003cfigure id=\"attachment_120788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120788\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0865-new.jpg\" alt=\"Slider at Barranco\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork Slider at Barranco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lafayette extended a warm welcome, by a symbolic ribbon cutting ceremony last night with the mayor and others from the Chamber of Commerce in attendance.\u003c/p>\n\u003cfigure id=\"attachment_120799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1026-new.jpg\" alt=\"Ribbon-cutting ceremony at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ribbon-cutting ceremony at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Altamirano’s other restaurants will recognize some dishes from his other places, but that’s not at all a bad thing.\u003c/p>\n\u003cfigure id=\"attachment_120787\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120787\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0861-new.jpg\" alt=\"Roberto Rodriguez, Culinary Director for Altamirano Restaurant Group, and kitchen staff at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roberto Rodriguez, Culinary Director for Altamirano Restaurant Group (center), and kitchen staff at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Given that Peruvian cuisine is not as well-known as some others, what’s on the menu?\u003c/p>\n\u003cp>Peruvian cuisine is unique because there are so many outside influences as Asians and Europeans settled there. It is also known for some distinctly Peruvian peppers, which make their way into sauces; rocoto and aji Amarillo are two of the most well-known.\u003c/p>\n\u003cfigure id=\"attachment_120796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0958-new.jpg\" alt=\"Chicken in aji Amarillo sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120796\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken in aji Amarillo sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Altamirano has a farm in Half Moon Bay where rocoto peppers are cultivated specifically for his restaurants, since they are not so easy to obtain otherwise.\u003c/p>\n\u003cp>Given that Barranco is billing itself primarily as a seafood restaurant, there is plenty of it, but carnivores and vegetarians will find plenty to enjoy as well.\u003c/p>\n\u003cfigure id=\"attachment_120828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0842-new.jpg\" alt=\"Shrimp appetizer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120828\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp appetizer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cebiche section has four different types; a fish of the day, an ahi tuna, a mixed seafood and a vegetable version. We tried the fish of the day, presented in a shot glass, and it was wonderfully acidic and refreshing.\u003c/p>\n\u003cfigure id=\"attachment_120792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120792\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0921-new.jpg\" alt=\"Cebiche presented in a shot glass\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cebiche presented in a shot glass \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Causa is one of the most well-known Peruvian dishes, a kind of potato terrine lightly spiced with aji Amarillo, a fruit-foward Latin American chile, which turns the potatoes bright yellow. At Barranco it’s called causita and can be had stuffed with crab, tuna or octopus. The crab and potato made for a delicate combination.\u003c/p>\n\u003cfigure id=\"attachment_120797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0964-new.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Causita (potato) with crab on a yucca chip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The anticuchos or skewers section offers savory bites of beef heart, chicken, pork belly or Japanese eggplant. Deceptively simple but so delicious.\u003c/p>\n\u003cfigure id=\"attachment_120804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1088-new.jpg\" alt=\"Anticuchos - pork belly\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Anticuchos - pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0843-new.jpg\" alt=\"Pork Sparerib\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120829\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork Sparerib \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also chicharrones of different types: chicken, calamari, oyster and wild mushroom.\u003c/p>\n\u003cp>The bocaditos or “snacks” section is varied, and it is from here that we had most of our tastes of the evening. Especially noteworthy were the empanadas; wonderfully flaky dough, filled with a savory beef filling and a slight dust of powdered sugar.\u003c/p>\n\u003cfigure id=\"attachment_120793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0934-new.jpg\" alt=\"Empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also especially loved the wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce.\u003c/p>\n\u003cfigure id=\"attachment_120803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1082-new.jpg\" alt=\"Wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The entrée section includes two types of Peruvian seafood paella, one with squid ink; chicken in aji Amarillo curry sauce; several fish dishes and scallops with lamb and steak for those wanting red meat, and a quinoa dish as a vegetarian option.\u003c/p>\n\u003cp>Barranco also has a full bar, with Pisco, the Peruvian brandy-like spirit playing a prominent role. While the Pisco sour is always a favorite, there are plenty of other mixed cocktails, with all syrups and infusions made in-house. The sangria had strawberries and blueberries floating in it.\u003c/p>\n\u003cfigure id=\"attachment_120790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120790\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0901-new.jpg\" alt=\"Pisco sour\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pisco sour \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120795\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0941-new.jpg\" alt=\"Sangria\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sangria \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Altamirano’s story from dishwasher to empire-builder is a true immigrant success story. He began by helping out in his mother’s kitchen in Peru, feeding truck drivers passing through town. In San Francisco, he worked his way up from dishwasher to chef, to now, owning seven restaurants.\u003c/p>\n\u003cp>As to whether he is done building his empire, Altamirano said one or two more restaurants would suit him just fine, but he’s not putting too much thought into it; the opportunities keep coming to him.\u003c/p>\n\u003cp>“If I keep getting more opportunities, I’ll keep doing it,” he said.\u003c/p>\n\u003cp>“I love what I do.”\u003c/p>\n\u003cfigure id=\"attachment_120809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0797-new.jpg\" alt=\"Barranco Chef/Owner Carlos Altamirano\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barranco Chef/Owner Carlos Altamirano \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://barrancokitchen.com/\">\u003cstrong>Barranco Cocina Peruana\u003c/strong>\u003c/a>\u003cbr>\n3596 Mt. Diablo Boulevard, Lafayette [\u003ca href=\"https://www.google.com/maps/search/barranco,+lafayette/@37.8909073,-122.1242407,17z/data=!3m1!4b1\">Map\u003c/a>]\u003cbr>\nHours: Open daily for lunch from 11am-3pm; for dinner Sun, Tue-Thu from 3pm-9pm; Fri and Sat from 3pm-10:30pm. Closed Monday for dinner.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/barrancokitchen/\">barrancokitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/barrancokitchen\">@barrancokitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/barrancokitchen/\">barrancokitchen\u003c/a>\u003cbr>\nPrice Range: $$ entrees between $19 and $38, with most in the $20 to $30 range.\u003c/p>\n\u003cfigure id=\"attachment_120842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0747-new1.jpg\" alt=\"Window signage at Barranco Cocina Peruana.\" width=\"1000\" height=\"1092\" class=\"size-full wp-image-120842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-160x175.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-800x874.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-768x839.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-960x1048.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-240x262.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-375x410.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-520x568.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Window signage at Barranco Cocina Peruana. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "120717 https://ww2.kqed.org/bayareabites/?p=120717",
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"excerpt": "Carlos Altamirano is well on his way to building an empire of Peruvian restaurants in the Bay Area, from the Sanguchon food truck and fast-casual Paradita in Emeryville to the upscale La Costanera in Montara. Barranco Cocina Peruana is his latest to open, this time in Lafayette, a sister restaurant to Parada in Walnut Creek.",
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"description": "Carlos Altamirano is well on his way to building an empire of Peruvian restaurants in the Bay Area, from the Sanguchon food truck and fast-casual Paradita in Emeryville to the upscale La Costanera in Montara. Barranco Cocina Peruana is his latest to open, this time in Lafayette, a sister restaurant to Parada in Walnut Creek.",
"title": "Preview: Barranco in Lafayette is the latest location for Peruvian-born chef Carlos Altamirano's growing empire | KQED",
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"headline": "Preview: Barranco in Lafayette is the latest location for Peruvian-born chef Carlos Altamirano's growing empire",
"datePublished": "2017-09-16T09:46:15-07:00",
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"source": "Restaurants, Bars, Cafes, Pop-Ups",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Having just opened a new restaurant six months ago, it wasn’t like Chef Carlos Altamirano was looking to open another one right now.\u003c/p>\n\u003cp>But sometimes, things just fall into your lap.\u003c/p>\n\u003cp>That was the case in Lafayette, a city in which it’s nearly impossible to find a space, unless another one closes – that is now known as Barranco Cocina Peruana.\u003c/p>\n\u003cfigure id=\"attachment_120780\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0742-new-1.jpg\" alt=\"Barranco Cocina Peruana exterior.\" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Barranco Cocina Peruana exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Mt. Diablo Blvd, it’s right downtown, and for commuters, it’s the first restaurant you come upon when exiting the BART station; perfect for a post-work cocktail and some small plates with friends.\u003c/p>\n\u003cp>“We had wanted to do something in Lafayette for a long time now,” agreed Shu Dai Altamirano, his wife and business partner, “but couldn’t find anything.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“The landlord here loves \u003ca href=\"http://paradakitchen.com/\">Parada\u003c/a> and wanted us to do something here,” said Carlos Altamirano, referring to his Walnut Creek restaurant, now two years old.\u003c/p>\n\u003cp>When the space vacated, the landlord invited Altamirano to come see it.\u003c/p>\n\u003cfigure id=\"attachment_120786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120786\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0764-new.jpg\" alt=\"The interior dining space at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior dining space at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We checked it out,” he said, and that was that. Barranco opened Friday, September 15.\u003c/p>\n\u003cfigure id=\"attachment_120784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120784\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0758-new-1.jpg\" alt=\"The bar at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0759-new.jpg\" alt=\"Festive artwork in the bar area at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Festive artwork in the bar area at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0748-new.jpg\" alt=\"The open kitchen at Barranco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Barranco is named after one of Lima, Peru’s beach districts, where seafood is abundant, and it is the seventh Bay Area restaurant owned by the Peruvian-born chef and his wife.\u003c/p>\n\u003cp>\u003ca href=\"http://paradita.com/\">Paradita\u003c/a>, in Emeryville, was the latest to open. Others include \u003ca href=\"http://www.mochicasf.com/?gclid=CJnZmKCcpdYCFQ0yaQod-dALYg\">Mochica\u003c/a> and \u003ca href=\"http://www.piqueos.com/\">Piqueos\u003c/a> in San Francisco, \u003ca href=\"http://www.lacostanerarestaurant.com/\">La Costanera\u003c/a> in Montara which had a Michelin star two years running, and the food truck and catering service \u003ca href=\"http://www.sanguchonsf.com/\">Sanguchon\u003c/a>.\u003c/p>\n\u003cp>Clearly opening a new place is no big deal for the chef by now; that was evident at a media preview on Wednesday September 13, where tastes of numerous dishes were on offer, and nearly every bite was delicious.\u003c/p>\n\u003cfigure id=\"attachment_120788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120788\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0865-new.jpg\" alt=\"Slider at Barranco\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork Slider at Barranco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lafayette extended a warm welcome, by a symbolic ribbon cutting ceremony last night with the mayor and others from the Chamber of Commerce in attendance.\u003c/p>\n\u003cfigure id=\"attachment_120799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1026-new.jpg\" alt=\"Ribbon-cutting ceremony at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ribbon-cutting ceremony at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Altamirano’s other restaurants will recognize some dishes from his other places, but that’s not at all a bad thing.\u003c/p>\n\u003cfigure id=\"attachment_120787\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120787\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0861-new.jpg\" alt=\"Roberto Rodriguez, Culinary Director for Altamirano Restaurant Group, and kitchen staff at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roberto Rodriguez, Culinary Director for Altamirano Restaurant Group (center), and kitchen staff at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Given that Peruvian cuisine is not as well-known as some others, what’s on the menu?\u003c/p>\n\u003cp>Peruvian cuisine is unique because there are so many outside influences as Asians and Europeans settled there. It is also known for some distinctly Peruvian peppers, which make their way into sauces; rocoto and aji Amarillo are two of the most well-known.\u003c/p>\n\u003cfigure id=\"attachment_120796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0958-new.jpg\" alt=\"Chicken in aji Amarillo sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120796\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken in aji Amarillo sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Altamirano has a farm in Half Moon Bay where rocoto peppers are cultivated specifically for his restaurants, since they are not so easy to obtain otherwise.\u003c/p>\n\u003cp>Given that Barranco is billing itself primarily as a seafood restaurant, there is plenty of it, but carnivores and vegetarians will find plenty to enjoy as well.\u003c/p>\n\u003cfigure id=\"attachment_120828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0842-new.jpg\" alt=\"Shrimp appetizer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120828\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp appetizer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cebiche section has four different types; a fish of the day, an ahi tuna, a mixed seafood and a vegetable version. We tried the fish of the day, presented in a shot glass, and it was wonderfully acidic and refreshing.\u003c/p>\n\u003cfigure id=\"attachment_120792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120792\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0921-new.jpg\" alt=\"Cebiche presented in a shot glass\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cebiche presented in a shot glass \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Causa is one of the most well-known Peruvian dishes, a kind of potato terrine lightly spiced with aji Amarillo, a fruit-foward Latin American chile, which turns the potatoes bright yellow. At Barranco it’s called causita and can be had stuffed with crab, tuna or octopus. The crab and potato made for a delicate combination.\u003c/p>\n\u003cfigure id=\"attachment_120797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0964-new.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Causita (potato) with crab on a yucca chip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The anticuchos or skewers section offers savory bites of beef heart, chicken, pork belly or Japanese eggplant. Deceptively simple but so delicious.\u003c/p>\n\u003cfigure id=\"attachment_120804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1088-new.jpg\" alt=\"Anticuchos - pork belly\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Anticuchos - pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0843-new.jpg\" alt=\"Pork Sparerib\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120829\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork Sparerib \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also chicharrones of different types: chicken, calamari, oyster and wild mushroom.\u003c/p>\n\u003cp>The bocaditos or “snacks” section is varied, and it is from here that we had most of our tastes of the evening. Especially noteworthy were the empanadas; wonderfully flaky dough, filled with a savory beef filling and a slight dust of powdered sugar.\u003c/p>\n\u003cfigure id=\"attachment_120793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0934-new.jpg\" alt=\"Empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also especially loved the wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce.\u003c/p>\n\u003cfigure id=\"attachment_120803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1082-new.jpg\" alt=\"Wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The entrée section includes two types of Peruvian seafood paella, one with squid ink; chicken in aji Amarillo curry sauce; several fish dishes and scallops with lamb and steak for those wanting red meat, and a quinoa dish as a vegetarian option.\u003c/p>\n\u003cp>Barranco also has a full bar, with Pisco, the Peruvian brandy-like spirit playing a prominent role. While the Pisco sour is always a favorite, there are plenty of other mixed cocktails, with all syrups and infusions made in-house. The sangria had strawberries and blueberries floating in it.\u003c/p>\n\u003cfigure id=\"attachment_120790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120790\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0901-new.jpg\" alt=\"Pisco sour\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pisco sour \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120795\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0941-new.jpg\" alt=\"Sangria\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sangria \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Altamirano’s story from dishwasher to empire-builder is a true immigrant success story. He began by helping out in his mother’s kitchen in Peru, feeding truck drivers passing through town. In San Francisco, he worked his way up from dishwasher to chef, to now, owning seven restaurants.\u003c/p>\n\u003cp>As to whether he is done building his empire, Altamirano said one or two more restaurants would suit him just fine, but he’s not putting too much thought into it; the opportunities keep coming to him.\u003c/p>\n\u003cp>“If I keep getting more opportunities, I’ll keep doing it,” he said.\u003c/p>\n\u003cp>“I love what I do.”\u003c/p>\n\u003cfigure id=\"attachment_120809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0797-new.jpg\" alt=\"Barranco Chef/Owner Carlos Altamirano\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barranco Chef/Owner Carlos Altamirano \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://barrancokitchen.com/\">\u003cstrong>Barranco Cocina Peruana\u003c/strong>\u003c/a>\u003cbr>\n3596 Mt. Diablo Boulevard, Lafayette [\u003ca href=\"https://www.google.com/maps/search/barranco,+lafayette/@37.8909073,-122.1242407,17z/data=!3m1!4b1\">Map\u003c/a>]\u003cbr>\nHours: Open daily for lunch from 11am-3pm; for dinner Sun, Tue-Thu from 3pm-9pm; Fri and Sat from 3pm-10:30pm. Closed Monday for dinner.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/barrancokitchen/\">barrancokitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/barrancokitchen\">@barrancokitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/barrancokitchen/\">barrancokitchen\u003c/a>\u003cbr>\nPrice Range: $$ entrees between $19 and $38, with most in the $20 to $30 range.\u003c/p>\n\u003cfigure id=\"attachment_120842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0747-new1.jpg\" alt=\"Window signage at Barranco Cocina Peruana.\" width=\"1000\" height=\"1092\" class=\"size-full wp-image-120842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-160x175.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-800x874.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-768x839.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-960x1048.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-240x262.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-375x410.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-520x568.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Window signage at Barranco Cocina Peruana. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chris Bianco, 'Pizza Yoda,' Is Sharing His Wisdom In A New Cookbook, He Is",
"title": "Chris Bianco, 'Pizza Yoda,' Is Sharing His Wisdom In A New Cookbook, He Is",
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"content": "\u003cp>It's 8 a.m. on a Thursday in the empty dining room of Sessanta, an Italian restaurant in the New York City hotel Sixty SoHo, and Chris Bianco, the Arizona chef widely regarded as the father of the modern artisanal pizza movement, is running on adrenaline and just a few hours of sleep.\u003c/p>\n\u003cp>\"Oh my goodness, it was a cavalcade of who's who,\" Bianco says, with mock seriousness, of the dinner party he flew in from Phoenix to host in this very space the previous evening, to celebrate the July release of his long-awaited first book,\u003cem> \u003ca href=\"https://www.amazon.com/Bianco-Pizza-Pasta-Other-Food/dp/0062224379/ref=sr_1_1?s=books&ie=UTF8&qid=1501686431&sr=1-1&keywords=bianco+pizza%2C+pasta%2C+and+other+food+i+like\">Bianco: Pizza, Pasta, and Other Food I Like\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\"There were a lot of friends,\" from the food world, he says. And possibly \"just some people who were hungry and someone dragged them to the dinner and they probably thought there would be pizza.\"\u003c/p>\n\u003cp>Bite-sized focaccia squares were the closest thing to pizza on the four-course menu. Likewise, while Bianco's eponymous cookbook includes dough, sauce and pizza recipes, it expands beyond pizza to reflect his evolution as a chef and restaurateur.\u003c/p>\n\u003cp>Pizza, of course, is what put Bianco on the culinary map. Since starting \u003ca href=\"http://www.pizzeriabianco.com/\">Pizzeria Bianco\u003c/a> in Phoenix nearly 30 years ago, his thin-crust wood-fired pizza has consistently won accolades. In 2003, Bianco became the first pizza maker to receive a regional James Beard Award (Best Chef, Southwest). \u003ca href=\"http://www.nytimes.com/2004/07/07/dining/the-road-to-pizza-nirvana-goes-through-phoenix.html?_r=0\">The New York \u003cem>Times\u003c/em>\u003c/a> lauded Bianco for \"making what just might be the best pizza in America.\" Food critic Jeffrey Steingarten, in Ed Levine's \u003cem>\u003ca href=\"https://www.amazon.com/Pizza-Slice-Heaven-Ultimate-Companion/dp/B008SMUC0K\">Pizza: A Slice of Heaven\u003c/a>,\u003c/em> went further: \"Chris [Bianco] makes the finest pizzas in the United States and, in all frankness, the world.\" Because of Bianco, the Valley of the Sun has become a mecca for the pizza obsessed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Back in the day, people used to go through my trash to find out what tomatoes we used — 'That must be the secret!' — or the flour — 'That's the secret!,'\" Bianco says, taking a sip of black coffee. \"I was like, dude, you want tomatoes? Here's a can.\"\u003c/p>\n\u003cp>\"If you asked me, I told you anything,\" Bianco adds.\u003c/p>\n\u003cp>Over the years, Bianco has mentored and inspired pizza makers from across the country, including Paul Giannone, of \u003ca href=\"http://pauliegee.com/\">Paulie Gee's\u003c/a>, in Brooklyn; Brandon Pettit, of \u003ca href=\"http://delanceyseattle.com/\">Delancey\u003c/a>, in Seattle; and Nancy Silverton, of \u003ca href=\"http://pizzeriamozza.com/\">Pizzeria Mozza\u003c/a>, in Los Angeles.\u003c/p>\n\u003cfigure id=\"attachment_119644\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85.jpg\" alt=\"Chris Bianco opened his pizzeria in Phoenix nearly 30 years ago, and is now widely regarded as the father of the modern artisanal pizza movement.\" width=\"600\" height=\"899\" class=\"size-full wp-image-119644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85-520x779.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Chris Bianco opened his pizzeria in Phoenix nearly 30 years ago, and is now widely regarded as the father of the modern artisanal pizza movement. \u003ccite>(David Loftus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"He's like a pizza Yoda, Chris is,\" says Adam Kuban, founder of the pizza blog \u003ca href=\"http://slice.seriouseats.com/\">Slice\u003c/a>, which is now part of the website Serious Eats. \"I think when pizza makers go to him, it's not so much how to learn to make pizza, it's just to kind of absorb this knowledge. It's almost like going to a Buddhist temple or something and taking in the knowledge and then applying that knowledge to what you do.\"\u003c/p>\n\u003cp>Matthew Lyons, of \u003ca href=\"http://tributepizza.com/\">Tribute Pizza\u003c/a>, in San Diego, calls Bianco \"a very amicable cult leader.\"\u003c/p>\n\u003cp>\"It's just this cult of, like, caring an unreasonable amount about food and ingredients and people,\" he says.\u003c/p>\n\u003cp>Born in the Bronx, Bianco is 55 and stocky, neither tall nor short, with a warm smile and pewter-colored hair that stands up in waves in the style of a mad scientist. He moved to Arizona when he was in his 20s, and in 1988 leased space in a gourmet market in order to start a pizza-making operation. In 1996, Pizzeria Bianco settled into its flagship location, a Prohibition-era red brick building in downtown Phoenix.\u003c/p>\n\u003cp>Today, Bianco's realm includes a second Pizzeria Bianco location; \u003ca href=\"http://www.pizzeriabianco.com/bar-bianco/\">Bar Bianco\u003c/a>; the sandwich-focused \u003ca href=\"http://www.pizzeriabianco.com/our-team/\">Pane Bianco\u003c/a>; and \u003ca href=\"http://www.trattophx.com/\">Tratto\u003c/a>, his first white tablecloth destination, all in Phoenix.\u003c/p>\n\u003cp>Bianco's cookbook is an expression of this broadened palate. This may rankle hardcore pizza aficionados, but it suits Bianco. \"I didn't want to do just a pizza book,\" he says.\u003c/p>\n\u003cp>\"I'm of the belief that if know how to forage for a salad, if you go into the market and you kind of open your mind up, and you start to align yourself with seasonality, and ask 'What do I feel like eating? Who's it for? Is it a first course or a main course salad?'\" says Bianco. \"All the questions that go into that, all the thoroughness that goes into that, that's how I make pizza.\"\u003c/p>\n\u003cfigure id=\"attachment_119645\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85.jpg\" alt=\"Left: mozzarella and tomato sandwich. Right: pizza biancoverde.\" width=\"1600\" height=\"1092\" class=\"size-full wp-image-119645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-1020x696.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-1180x805.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-960x655.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-520x355.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Left: mozzarella and tomato sandwich. Right: pizza biancoverde. \u003ccite>(David Loftus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Bianco\u003c/em> opens with recipes for the six pies served at the pizzeria, including the signature Pizza Rosa: Parmigiano-Reggiano cheese, red onion, fresh rosemary and a scattering of crushed Arizona-grown pistachios. There are instructions for hearty main dishes (meatballs; braciole), salads (panzanella; purslane and cucumber) and sweets (rice pudding; lemon cookies). Into the narratives that tie the book together, Bianco weaves threads of memory, tradition and family.\u003c/p>\n\u003cp>Perhaps it is Bianco's own growing family — he and his wife, Mia, have two young children and a baby due in September — that moved him after all these years to finally put his recipes and food philosophy between two covers.\u003c/p>\n\u003cp>\"I know that someday on this Earth that I won't make anything,\" Bianco says. \"I won't even make a piece of toast. I won't be here in the physical sense.\"\u003c/p>\n\u003cp>His writing, therefore, is guided by a simple question: \"How can I make a template that will be really easy to follow, or as easy as possible, that will live, hopefully, a long time?\"\u003c/p>\n\u003cp>\u003cem>Jaime Joyce is a writer and editor living in Brooklyn. Her stories have appeared in \u003c/em>The New Yorker\u003cem> and \u003c/em>The New York Times\u003cem>. She is the author of \u003c/em>Moonshine: A Cultural History of America's Infamous Liquor\u003cem>. Follow her on Instagram at \u003ca href=\"https://www.instagram.com/jaijoyce/\">@jaijoyce\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's 8 a.m. on a Thursday in the empty dining room of Sessanta, an Italian restaurant in the New York City hotel Sixty SoHo, and Chris Bianco, the Arizona chef widely regarded as the father of the modern artisanal pizza movement, is running on adrenaline and just a few hours of sleep.\u003c/p>\n\u003cp>\"Oh my goodness, it was a cavalcade of who's who,\" Bianco says, with mock seriousness, of the dinner party he flew in from Phoenix to host in this very space the previous evening, to celebrate the July release of his long-awaited first book,\u003cem> \u003ca href=\"https://www.amazon.com/Bianco-Pizza-Pasta-Other-Food/dp/0062224379/ref=sr_1_1?s=books&ie=UTF8&qid=1501686431&sr=1-1&keywords=bianco+pizza%2C+pasta%2C+and+other+food+i+like\">Bianco: Pizza, Pasta, and Other Food I Like\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\"There were a lot of friends,\" from the food world, he says. And possibly \"just some people who were hungry and someone dragged them to the dinner and they probably thought there would be pizza.\"\u003c/p>\n\u003cp>Bite-sized focaccia squares were the closest thing to pizza on the four-course menu. Likewise, while Bianco's eponymous cookbook includes dough, sauce and pizza recipes, it expands beyond pizza to reflect his evolution as a chef and restaurateur.\u003c/p>\n\u003cp>Pizza, of course, is what put Bianco on the culinary map. Since starting \u003ca href=\"http://www.pizzeriabianco.com/\">Pizzeria Bianco\u003c/a> in Phoenix nearly 30 years ago, his thin-crust wood-fired pizza has consistently won accolades. In 2003, Bianco became the first pizza maker to receive a regional James Beard Award (Best Chef, Southwest). \u003ca href=\"http://www.nytimes.com/2004/07/07/dining/the-road-to-pizza-nirvana-goes-through-phoenix.html?_r=0\">The New York \u003cem>Times\u003c/em>\u003c/a> lauded Bianco for \"making what just might be the best pizza in America.\" Food critic Jeffrey Steingarten, in Ed Levine's \u003cem>\u003ca href=\"https://www.amazon.com/Pizza-Slice-Heaven-Ultimate-Companion/dp/B008SMUC0K\">Pizza: A Slice of Heaven\u003c/a>,\u003c/em> went further: \"Chris [Bianco] makes the finest pizzas in the United States and, in all frankness, the world.\" Because of Bianco, the Valley of the Sun has become a mecca for the pizza obsessed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Back in the day, people used to go through my trash to find out what tomatoes we used — 'That must be the secret!' — or the flour — 'That's the secret!,'\" Bianco says, taking a sip of black coffee. \"I was like, dude, you want tomatoes? Here's a can.\"\u003c/p>\n\u003cp>\"If you asked me, I told you anything,\" Bianco adds.\u003c/p>\n\u003cp>Over the years, Bianco has mentored and inspired pizza makers from across the country, including Paul Giannone, of \u003ca href=\"http://pauliegee.com/\">Paulie Gee's\u003c/a>, in Brooklyn; Brandon Pettit, of \u003ca href=\"http://delanceyseattle.com/\">Delancey\u003c/a>, in Seattle; and Nancy Silverton, of \u003ca href=\"http://pizzeriamozza.com/\">Pizzeria Mozza\u003c/a>, in Los Angeles.\u003c/p>\n\u003cfigure id=\"attachment_119644\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85.jpg\" alt=\"Chris Bianco opened his pizzeria in Phoenix nearly 30 years ago, and is now widely regarded as the father of the modern artisanal pizza movement.\" width=\"600\" height=\"899\" class=\"size-full wp-image-119644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85-520x779.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Chris Bianco opened his pizzeria in Phoenix nearly 30 years ago, and is now widely regarded as the father of the modern artisanal pizza movement. \u003ccite>(David Loftus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"He's like a pizza Yoda, Chris is,\" says Adam Kuban, founder of the pizza blog \u003ca href=\"http://slice.seriouseats.com/\">Slice\u003c/a>, which is now part of the website Serious Eats. \"I think when pizza makers go to him, it's not so much how to learn to make pizza, it's just to kind of absorb this knowledge. It's almost like going to a Buddhist temple or something and taking in the knowledge and then applying that knowledge to what you do.\"\u003c/p>\n\u003cp>Matthew Lyons, of \u003ca href=\"http://tributepizza.com/\">Tribute Pizza\u003c/a>, in San Diego, calls Bianco \"a very amicable cult leader.\"\u003c/p>\n\u003cp>\"It's just this cult of, like, caring an unreasonable amount about food and ingredients and people,\" he says.\u003c/p>\n\u003cp>Born in the Bronx, Bianco is 55 and stocky, neither tall nor short, with a warm smile and pewter-colored hair that stands up in waves in the style of a mad scientist. He moved to Arizona when he was in his 20s, and in 1988 leased space in a gourmet market in order to start a pizza-making operation. In 1996, Pizzeria Bianco settled into its flagship location, a Prohibition-era red brick building in downtown Phoenix.\u003c/p>\n\u003cp>Today, Bianco's realm includes a second Pizzeria Bianco location; \u003ca href=\"http://www.pizzeriabianco.com/bar-bianco/\">Bar Bianco\u003c/a>; the sandwich-focused \u003ca href=\"http://www.pizzeriabianco.com/our-team/\">Pane Bianco\u003c/a>; and \u003ca href=\"http://www.trattophx.com/\">Tratto\u003c/a>, his first white tablecloth destination, all in Phoenix.\u003c/p>\n\u003cp>Bianco's cookbook is an expression of this broadened palate. This may rankle hardcore pizza aficionados, but it suits Bianco. \"I didn't want to do just a pizza book,\" he says.\u003c/p>\n\u003cp>\"I'm of the belief that if know how to forage for a salad, if you go into the market and you kind of open your mind up, and you start to align yourself with seasonality, and ask 'What do I feel like eating? Who's it for? Is it a first course or a main course salad?'\" says Bianco. \"All the questions that go into that, all the thoroughness that goes into that, that's how I make pizza.\"\u003c/p>\n\u003cfigure id=\"attachment_119645\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85.jpg\" alt=\"Left: mozzarella and tomato sandwich. Right: pizza biancoverde.\" width=\"1600\" height=\"1092\" class=\"size-full wp-image-119645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-1020x696.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-1180x805.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-960x655.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-520x355.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Left: mozzarella and tomato sandwich. Right: pizza biancoverde. \u003ccite>(David Loftus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Bianco\u003c/em> opens with recipes for the six pies served at the pizzeria, including the signature Pizza Rosa: Parmigiano-Reggiano cheese, red onion, fresh rosemary and a scattering of crushed Arizona-grown pistachios. There are instructions for hearty main dishes (meatballs; braciole), salads (panzanella; purslane and cucumber) and sweets (rice pudding; lemon cookies). Into the narratives that tie the book together, Bianco weaves threads of memory, tradition and family.\u003c/p>\n\u003cp>Perhaps it is Bianco's own growing family — he and his wife, Mia, have two young children and a baby due in September — that moved him after all these years to finally put his recipes and food philosophy between two covers.\u003c/p>\n\u003cp>\"I know that someday on this Earth that I won't make anything,\" Bianco says. \"I won't even make a piece of toast. I won't be here in the physical sense.\"\u003c/p>\n\u003cp>His writing, therefore, is guided by a simple question: \"How can I make a template that will be really easy to follow, or as easy as possible, that will live, hopefully, a long time?\"\u003c/p>\n\u003cp>\u003cem>Jaime Joyce is a writer and editor living in Brooklyn. Her stories have appeared in \u003c/em>The New Yorker\u003cem> and \u003c/em>The New York Times\u003cem>. She is the author of \u003c/em>Moonshine: A Cultural History of America's Infamous Liquor\u003cem>. Follow her on Instagram at \u003ca href=\"https://www.instagram.com/jaijoyce/\">@jaijoyce\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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